LOOKING for: Need Receipe for Olive Garden's Minestrone soup

ClaudiaDecember 29, 2001

does anyone have the recipe for olive gardens minestrone soup???

Email angelbaby@thebarclays.com

thank you :0)

Thank you for reporting this comment. Undo

Here's a copycat recipe from kitchenlink.com;

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup finely minced celery
1 cup finely minced onion
1 cup finely minced carrot
1/4 cup butter
1/2 cup garbanzo beans
1/2 cup kidney beans
1/2 cup whole dried peas
1/2 cup white pea beans
3/4 cup sliced carrots
3/4 cup coarsely chopped onion
3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice or barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
1 teaspoon basil
2 teaspoons soy sauce
Pepper to taste
Parmesan cheese

Slowly saute finely minced onion, celery and carrot in butter until very brown. Add peas and beans and about 3 quarts of water. Cook slowly until beans are almost done (check garbanzos - they will take the longest) about 2 to 2 1/2 hours. Add the remaining vegetables, rice and spices and more water if necessary and cook another hour. About 20 minutes before serving time add the macaroni and more water if needed. Ladle into bowls and sprinkle with Parmesan cheese. Serve with crusty garlic bread.


Here is a link that might be useful: Olive Garden Minestrone Soup

    Bookmark   January 10, 2002 at 8:23AM
Thank you for reporting this comment. Undo

I have to disagree with the recipe for Olive Garden's Minestrone soup. I worked for the OG as a General Manager for 11 years and this is NOT the correct recipe (not even close). Many of these "copycat" recipes are false. It does not have butter, garbanzo beans, dried peas, white pea beans, bell peppers, rice or barley, macaroni, soy sauce, and/or parmesan cheese. Unfortunately I can not give out the correct recipe but I did not want you to be disappointed when you made this one expecting it to taste like the OG version. (No offense whatsoever to Amy)

    Bookmark   January 16, 2002 at 9:59AM
Thank you for reporting this comment. Undo

Thank you Tina. I've been searching and kept thinking I was nuts because the OG (closest to me - which is 120 miles away, grrr) did not have those ingredients either. As it is probably produced in huge quantities at the restaurant, I know I don't have the right amounts, but after searching, angel, I think I found one that is as close as I'm ever going to get. Not sure if this will help or not but here is the one that is closest to what I get at the OG nearest me:

3 tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth (Swanson is good *note: Do not use chicken broth!*)
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or great northern beans, drained
1 (14 ounce) can diced tomatoes
1/2 cup carrots, julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small shell pasta
add a little red wine to the stock

Heat three tablespoons of olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth (and wine?) to pot, plus drained tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. Makes about eight 1 1/2 cup servings.

I am not sure about the wine, but if it IS in there, it would explain my later trips to the ladies room. I've also seen some that call for tomato paste and tomato sauce and saw mushrooms mentioned once in building the tomato base but I know I've not seen any mushrooms in any soup I've been served. I'll try to find the site again to give proper credit where it is due and post it here for you.

Angel, if you have found THE recipe, would you consider forwarding it to me?? vigray@email.com

    Bookmark   December 3, 2006 at 1:14PM
Thank you for reporting this comment. Undo
    Bookmark   June 19, 2007 at 12:01PM
Thank you for reporting this comment. Undo

I just have to chime in here. I am eating the OG soup right now, and there is chopped cabbage in there. Also, the spinach is chopped and not very much of it. The veggies are slightly crunchy. Tomatoes are too big for my liking. I would get chopped canned tomatoes. It is served with a packet of Parm cheese, so I add that when eating. jdill

    Bookmark   December 9, 2007 at 1:14PM
Sign Up to comment
More Discussions
RECIPE: Recipe: Persimmon & Goat Cheese tart
I have no idea where I got this recipe from, and it...
RECIPE: Boiling lemons for pickling
I was watching an old Indian movie last night. A documentary....
RECIPE: vegtable storage
In the summer time you can just go out to the garden...
RECIPE: New to Juicing..
My DH and I just bought a juicer!. Today, we bought...
LOOKING for: Portabella Mushroom Recipe help!
Hi, my boyfriend is a vegetarian and i'm trying to...
Sponsored Products
Sonneman High Line 9 1/2" High Polished Nickel Wall Sconce
Euro Style Lighting
Burns Leather Ottoman - Brighton Energy Pink
Joybird Furniture
KOHLER Bathroom Archer Pedestal in Sandbar K-2357-G9
Home Depot
Parakeet Circle Rings Ovo Table Lamp
Lamps Plus
Oldenburg Tempered Glass Shelf
Signature Hardware
Chrome Traditional Rigid Riser,Overhead Shower Head & Handheld Sprayer
Hudson Reed
AICO Furniture - After Eight Upholstered Chest in Titanium - 19070-16
Great Furniture Deal
Vintner Series 120-bottle Wine Rack with Display Row
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™