Olive Garden Minestrone Soup


This Olive Garden minestrone soup is loaded with vegetables, beans and pasta in a tomato broth. It's a copycat of the restaurant version that tastes even better than the original recipe!

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2 tbsp olive oil
3/4 cup onion ( diced )
1/2 cup celery ( sliced )
1/2 cup carrots ( peeled, quartered and sliced )
1 zucchini ( halved and sliced )
2 tsp minced garlic
salt and pepper to taste
1 14 ounce can diced tomatoes
4 cups vegetable broth
1/4 cup tomato paste
2 tsp Italian Seasoning
1 15 ounce can small white beans ( drained and rinsed )
1 15 ounce can kidney beans ( drained and rinsed )
1/2 cup frozen cut green beans
1/2 cup small shell pasta
2 cups baby spinach leaves
1 tbsp chopped parsley


23% DV

17% DV

15% DV

3% DV

14% DV

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While living in San Antonio, Texas and working at a Mexican restaurant I fell in love with this Mexican Stew. It is so flavorful and delicious that it is in my top 3 favorite dishes to make that's Mexican. Regular beef stew does not compare to the taste of this stew. I had to learn how to make it myself because since I left Texas I have not been able to find this at any Mexican restaurant, in Ohio that is. Not sure why, because if I owned a Mexican restaurant it would be on the menu EVERY day!! It is incredible and anyone that tries it falls in love with it too. Now, you can adjust this to your spicy heat level by omitting some of the peppers but they do add to the unique flavor of this stew. I just made this last night and let it cook in the crockpot on low for 10 hours. When we woke in the morning the aroma of this stew was drifting through the entire house! Oh my......I couldn't wait and had a Carne Guisada taco for breakfast. LOL This can also be eaten over some rice or even noodles too. I always eat this in a flour tortilla with some Mexican cheese and a small dollup of sour cream.

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When soul-soothing warmth, healthy meals, and dead-easy, hands-off cooking is in order, this Crock Pot Chicken and Rice Soup delivers. This Crockpot Chicken and Rice Soup is filling and tastes clean and light. It’s exactly the sort of meal I need when the calendar tells me it should be one season (spring, where art thou?) but the scene outside my window (ahem, BRRRR) depicts another. I made a big pot (er, slow cooker) of this Crock Pot Chicken and Rice Soup last week, on what turned out to be an unseasonably cold and blustery day. Ben and I brought it
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