Olive Garden-Inspired Minestrone

Olive Garden-Inspired Minestrone

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Family and friends will love this Italian minestrone recipe. This Olive Garden crockpot, copycat recipe is just what your dinner table needs. Feel free to substitute the white rice with shell pasta.

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Time needed

20 min preparation + 212 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 4 C. vegetable stock
  • 2 C. water
  • 2 (14 1/2 oz.) cans diced tomatoes
  • 1 C. diced celery
  • 1 C. diced carrots
  • 1 C. diced yellow onion (1 small)
  • 2 T. chopped fresh parsley
  • 2 tsp. dried basil
  • 1 tsp. dried oregano
  • 3/4 tsp. dried rosemary, crushed
  • 1/2 tsp. dried thyme
  • 2 bay leaves
  • 1/2 tsp. granulated sugar
  • sea salt
  • ground black pepper
  • 1 1/3 C. diced zucchini
  • 1/2 - 1 C. white rice, uncooked
  • 4 cloves garlic, minced
  • 1 (15 oz.) can kidney beans, drained, rinsed
  • 1 (15 oz.) can white navy beans, drained, rinsed
  • 1 (14.5 oz.) can green beans, drained

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Directions

Take out a six-quart crockpot and add the vegetable stock, water, tomatoes, celery, carrots, onion, parsley, basil, oregano, thyme, rosemary, bay leaves, and sugar. Season with salt and pepper to your preference and cook on high for around three hours. When finished, add the zucchini, rice, garlic, and beans into the crockpot and cook on high for 30 more minutes. Stir in the green beans and cook for a few additional minutes, or until the minestrone is heated through. Serve.

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