Olive Garden Classic Minestrone Soup Recipe


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 carrot
3/4 cup coarsely chopped
onion3/4 cup sliced celery
3/4 cup chopped bell pepper
1/2 cup rice / barley
1 cup shell macaroni
2 tablespoons minced parsley
1 teaspoon oregano
# 1 teaspoon basil
# 2 teaspoons soy sauce
# Black pepper and parmesan cheese, to taste



1. Slowly saute finely minced onion, celery, and carrot in butter until very brown.

2. Add peas and beans and about 3 quarts of water.

3. Cook slowly until beans are almost done (check garbanzos… they will take the longest)… about 2 to 2 1/2 hours.

4. Add remaining vegetables, rice / barley, and spices, along with more water if necessary. Cook another hour.

5. About 20 minutes before serving time, add the macaroni and more water, if needed.

6. Ladle into bowls and sprinkle with parmesan cheese and fresh black pepper.

7. Serve with crusty garlic bread.