Oliven Garden Minestrone Soup Recipe vegan (Copycat)
Creamy soup with fresh vegetables, Italian herbs, tomatoes and beans. Simple recipe for vegan minestrone soup of Olive Garden.
Healthy, delicious and simple soup with Italian flair. Vegetables, Mediterranean scent and tomatoes in all shapes!
A perfectly balanced dish: plenty of vegetables for vitamins, beans for protein and the carbohydrates in the pasta that keep you full.
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Easy ingredients:
What you need for the vegan Olive Garden minestrone soup:
- Fresh vegetables: onion, carrots, celery, zucchini, tomatoes and spinach. These make the dish healthy and they contain many valuable nutrients and vitamins. Since frozen vegetables are frozen immediately after harvest, you can also use them without any problems.
- Olive oil: as in all Italian dishes, olive oil is very important in this soup as well. High quality and delicious aromas give the vegan minestrone soup the finishing touch. The vegetables are sauteed in olive oil.
- Beans: tasty and a perfect source of protein for vegetarian and vegan dishes. Beans are versatile and easy to prepare, like in this Mediterranean oven vegetables with white beans. Green beans and dark kidney beans are used in this soup, but you can also use other beans.
- Tomato sauce and paste: essential for flavour and creamy consistency. Tomato paste is used when frying vegetables to enhance the roasted aromas in the pot. The tomato sauce is important in addition to the vegetable broth to make the soup liquid and slightly creamy.
- Spices: are important in all dishes to make them aromatic and tasty. Fresh or dried herbs such as rosemary, oregano, marjoram and laurel are perfect for the minestrone soup.
- Pasta: here you can use your favorite pasta. No matter if small letter noodles, Farfalle or large conchiglie.
Easy and quick preparation
The minestrone soup is suitable for beginners and can be prepared in less than 30 minutes. After cutting the vegetables, everything is gradually fried in a pot and then boiled with liquid.
Below you will find the entire recipe with the quantities. Here is an exact step by step guide with pictures:
The chopped onions are fried in a saucepan with olive oil for 3 minutes until they are soft and glassy (do not brown them!).
Then add the vegetables and garlic and fry for another 5 minutes. It is good if a light brown crust forms on the bottom of the pot.
Tomato paste is added now. This creates the desired roasted aromas that provide the tangy taste.
After another 3 minutes, the soup is deglazed. Use tomato sauce and vegetable broth / water with a vegetable cube for this process. To make the soup nicely creamy, it needs to boil down now.
Depending on the cooking time of the pasta, it is added and cooked together with the beans and spinach. Finally, the soup is seasoned with salt, pepper and several herbs and served warm. Fresh bread is the best way to go with it.
How long does the minestrone soup keep fresh?
If the soup is stored properly, it can be kept for at least 4-5 days. However, it should not be heated and cooled too often.
So if you only want to eat one serving, heat only that one serving (stirring occasionally on the stove or heating in the microwave) and leave the rest of the soup in the fridge for the next time.
How to store the minestrone soup?
As with all soups, the best solution is the fridge. This way the aromas remain fresh and tasty. The soup tastes best even after a day in the fridge, because then the flavors were able to unfold.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan Minestrone Soup (Copycat Olive Garden)
Ingredients
- 2 tbsp olive oil
- ½ onion
- 2 garlic cloves
- 2 celery stalks
- 2 carrots
- 2 zucchini
- 200 g green beans
- 2 big tomatoes
- 2 tbsp tomato paste
- 1 l vegetable stock or water with a vegetable dice
- 300 g tomato sauce
- 1 bay leaf
- 1 can of kidney beans (250g)
- 1 handful of spinach
- 150 g pasta of your choice
- italian herbs like rosemary, oregano, majoram dried or fresh
- salt and pepper
Instructions
- Cut the onion, garlic, celery, tomatoes, carrots, zucchini and green beans into small pieces. Heat the olive oil in a large pot over medium heat and fry the onions for 3 minutes (do not let them brown).
- Add garlic, celery, zucchini, carrots and green beans to the pot and fry for 5 minutes. It is good if a light brown crust forms on the bottom of the pot. Season with salt and pepper. Add the tomato paste. This creates the desired roasted aromas that provide the tangy taste.
- After another 3 minutes, the soup is deglazed: add tomato sauce and vegetable stock / water with a vegetable cube, as well as the sliced tomatoes and the bay leaf. To make the soup nice and creamy, it is now boiled for 5 minutes.
- Depending on the cooking time of the pasta, these, the kidney beans and spinach are added and cooked (about 10-13 minutes). Finally, the soup is seasoned with salt, pepper and herbs and served warm. Fresh bread is the best way to go with it.
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