Mary Ann CherryOct 9, 20232 min readOlive Garden Minestrone Soup (only 204 calories!!) COPYCAT from COPYKAT Rated 0 out of 5 stars.No ratings yetThis is Rufus, a long-haired gentleman who was a tremendous sweetheart... Olive Garden Minestrone SoupEnjoy Olive Garden Minestrone soup even more when you make it from scratch! Minestrone SoupPrep Time 15 minutes minutesCook Time 1 hour hourServings 8Calories 204 calAuthor Stephanie ManleyIngredients2 tablespoons olive oil1 cup white onion diced1/2 cup celery diced1/2 cup carrots peeled, diced1 zucchini diced2 teaspoons minced garlic14 ounces canned diced tomatoes32 ounces vegetable stock1 bay leaf1 1/2 tablespoons Italian seasoning2 tablespoons tomato paste15 ounces canned small white beans drained and rinsed15 ounces canned kidney beans drained and rinsed1 cup frozen green beans You can use fresh1/2 cup small shell shaped pastaparsley for garnishInstructionsHeat olive oil in a large stockpot over medium heat.When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer. Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender. Season with salt and pepper.If desired, garnish with parsley. Recipe TipsVariations on this soup! · You can use roasted diced tomatoes for a fun flavor. · Consider using yellow squash instead of zucchini. · Add more fresh vegetables if desired. · If you have left over vegetables in your refrigerator consider adding them to this recipe. It's a great way to use up left overs. (My Grandmother would call this soup "Got to Go Soup". NutritionCalories: 204kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 710mg | Potassium: 755mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1885IU | Vitamin C: 14.4mg | Calcium: 115mg | Iron: 3.9mg
This is Rufus, a long-haired gentleman who was a tremendous sweetheart... Olive Garden Minestrone SoupEnjoy Olive Garden Minestrone soup even more when you make it from scratch! Minestrone SoupPrep Time 15 minutes minutesCook Time 1 hour hourServings 8Calories 204 calAuthor Stephanie ManleyIngredients2 tablespoons olive oil1 cup white onion diced1/2 cup celery diced1/2 cup carrots peeled, diced1 zucchini diced2 teaspoons minced garlic14 ounces canned diced tomatoes32 ounces vegetable stock1 bay leaf1 1/2 tablespoons Italian seasoning2 tablespoons tomato paste15 ounces canned small white beans drained and rinsed15 ounces canned kidney beans drained and rinsed1 cup frozen green beans You can use fresh1/2 cup small shell shaped pastaparsley for garnishInstructionsHeat olive oil in a large stockpot over medium heat.When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer. Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender. Season with salt and pepper.If desired, garnish with parsley. Recipe TipsVariations on this soup! · You can use roasted diced tomatoes for a fun flavor. · Consider using yellow squash instead of zucchini. · Add more fresh vegetables if desired. · If you have left over vegetables in your refrigerator consider adding them to this recipe. It's a great way to use up left overs. (My Grandmother would call this soup "Got to Go Soup". NutritionCalories: 204kcal | Carbohydrates: 34g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 710mg | Potassium: 755mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1885IU | Vitamin C: 14.4mg | Calcium: 115mg | Iron: 3.9mg