Olive Garden Minestrone Soup

A popular seasonal dish that originated in Sardinia and a great way to include a wide variety of plants into your diet.

Course Soup

Cuisine Italian

Keyword easy soup, easy vegan soup, healthy soup, healthy vegan soup, hidden vegetable soup, minestrone, olive darden minestrine dupe, olive garden minestrone, vegan olive garden copycat recipe

Prep Time 10

Cook Time 25

Servings

Calories 262.4

Author carleigh

Equipment

Ingredients

4 cloves garlic minced
1 yellow onion medium, chopped
2 carrots diced
2 stalks celery diced
2 yellow potatoes diced
2 tsp dried oregano
½ tsp salt
¼ tsp black pepper
5 cups vegetable broth
28 oz canned diced tomatoes
15 oz canned chickpeas or beans of choice, drained and rinsed
1½ cup whole wheat pasta shells
1 cup fresh parsley chopped

Instructions

In a large pot, combine the garlic and onion with 1 to 2 tablespoons of water, and saute until softened, approximately 3 minutes.
Add the carrot, celery, potato, dried oregano, salt and pepper. Saute until the potato and carrot have softened, approximately 6 minutes.
Add the vegetable broth, diced tomatoes, chickpeas and pasta. Bring to a boil, then simmer uncovered for 12 to 15 minutes, until the pasta is cooked. Garnish with fresh parsley as desired.

Nutrition