15+ Cozy Olive Garden Minestrone Recipes to Keep You Cozy

If you’re a fan of the classic Olive Garden minestrone but want to explore even more creative variations, you’re in the right place.

This collection of 15+ minestrone recipes is packed with hearty ingredients, delicious vegetables, and unique twists on the beloved Italian soup.

Whether you’re craving something traditional, a cozy winter warmer, or even a Mediterranean-inspired version, there’s something here for everyone.

Each recipe brings a fresh spin, while still honoring the comforting essence of minestrone.

Grab your stockpot and get ready to enjoy endless bowls of wholesome, tasty soup from the comfort of your home.

15+ Cozy Olive Garden Minestrone Recipes to Keep You Cozy

With these 15+ minestrone recipes, you can bring the spirit of Olive Garden’s classic soup into your own kitchen in creative, flavorful ways.

From seasonal veggies and hearty grains to smoky and spicy twists, each recipe offers a new taste experience.

Whether you’re making a big batch for a family dinner or meal-prepping for the week, these soups are sure to satisfy.

So, pull out your soup pot, gather your ingredients, and treat yourself to a delicious, nutritious minestrone any night of the week.

Each recipe in this collection is a tribute to the versatile, soul-warming power of minestrone!

Classic Italian Minestrone Soup

This classic Italian minestrone captures the essence of Olive Garden’s famous recipe but with a bit more heartiness to make it a cozy and satisfying meal. Full of tender vegetables, savory beans, and pasta, it’s a perfect dish for family gatherings or a quiet night in. The blend of spices and fresh herbs makes each spoonful rich and comforting.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup fresh spinach, chopped
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups water
• 1/2 cup small shell pasta
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp thyme
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
2. Add carrots and celery, cook for about 5 minutes until they begin to soften.
3. Add zucchini, yellow squash, spinach, and canned tomatoes, stirring to combine.
4. Pour in vegetable broth and water, bringing the soup to a gentle boil.
5. Stir in kidney beans, cannellini beans, and seasonings (oregano, basil, thyme, salt, and pepper).
6. Lower the heat and simmer for 15 minutes.
7. Add shell pasta and cook for an additional 10 minutes, or until pasta is tender.
8. Serve warm, garnished with fresh Parmesan if desired.

This classic minestrone soup is a delicious way to enjoy a nutritious meal filled with a variety of vegetables and beans. It’s an ideal option for a balanced, filling meal that’s easy to make and sure to be loved by everyone around the table.

Tuscan White Bean Minestrone

Inspired by the rustic flavors of Tuscany, this white bean minestrone adds a little twist with the addition of creamy cannellini beans and a hint of rosemary. The slightly earthy, aromatic taste of rosemary gives this soup a unique character that pairs perfectly with the soft, comforting beans. Ideal for chilly evenings, this soup is as satisfying as it is flavorful.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 leek, sliced
• 2 celery stalks, diced
• 1 cup green beans, cut into 1-inch pieces
• 1 small potato, diced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 tsp dried rosemary
• 1/2 tsp dried sage
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup ditalini pasta or small shells
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Sauté onion and garlic until translucent.
2. Add carrots, leek, celery, green beans, and potato, and cook until vegetables are softened.
3. Add cannellini beans, tomatoes, vegetable broth, and seasonings (rosemary, sage, bay leaf, salt, and pepper).
4. Bring to a gentle boil, reduce heat, and simmer for 15 minutes.
5. Add pasta and cook until tender, about 10 minutes.
6. Remove bay leaf, adjust seasonings if needed, and garnish with fresh parsley.

Tuscan White Bean Minestrone is a wonderful variation on the classic, with a touch of rosemary that adds depth and warmth. This cozy soup can be enjoyed with a crusty piece of bread and is sure to become a favorite for its unique Italian charm.

Hearty Winter Vegetable Minestrone with Kale and Barley

Perfect for colder months, this winter vegetable minestrone includes hearty additions like barley and kale, which make it exceptionally filling and nutritious. This version of minestrone takes on a slightly different texture and richness, ideal for warming up on snowy days and enjoying the wholesome goodness of winter vegetables.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, diced
• 2 parsnips, diced
• 1 small turnip, diced
• 1/2 cup pearl barley
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 tsp dried thyme
• 1/2 tsp rosemary
• Salt and pepper to taste
• 1 cup chopped kale
• Fresh thyme for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant.
2. Add carrots, parsnips, and turnip, cooking until they begin to soften, about 8 minutes.
3. Stir in pearl barley and diced tomatoes, followed by vegetable broth, white beans, thyme, rosemary, salt, and pepper.
4. Bring to a gentle boil, then reduce heat and simmer for 30 minutes or until barley is tender.
5. Add kale and cook for another 5-7 minutes until softened.
6. Garnish with fresh thyme if desired, and serve hot.

This hearty winter vegetable minestrone is packed with fiber, vitamins, and hearty textures from the barley and kale. Perfect for a cozy meal during colder months, it provides a nutrient-dense and satisfying option that will warm you from the inside out.

Mediterranean Minestrone with Feta and Olives

This Mediterranean-inspired minestrone offers a fresh twist with the addition of tangy feta cheese and briny olives. The combination of traditional vegetables with these bold flavors creates a soup that’s vibrant, savory, and wonderfully satisfying. It’s perfect for those who enjoy Mediterranean flavors and a touch of indulgence in their soup.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup orzo pasta
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup green olives, chopped
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup crumbled feta cheese
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant.
2. Add carrots, zucchini, and bell pepper, cooking for about 5-7 minutes until they start to soften.
3. Stir in cherry tomatoes, cannellini beans, chickpeas, and vegetable broth. Bring to a boil.
4. Reduce heat and simmer for 10 minutes.
5. Add orzo pasta, olives, oregano, thyme, salt, and pepper. Simmer for an additional 10 minutes or until pasta is tender.
6. Serve with crumbled feta cheese and fresh basil on top.

This Mediterranean Minestrone combines the heartiness of beans and vegetables with the rich flavors of feta and olives. It’s a light yet flavorful take on the traditional minestrone, perfect for those who love Mediterranean cuisine. The creamy feta adds a nice richness, while the olives bring a delightful tang. This soup is sure to be a crowd-pleaser.

Vegan Minestrone with Sweet Potatoes and Spinach

A hearty and vibrant vegan version of minestrone, this recipe features sweet potatoes and fresh spinach for a healthy twist. It’s a great option for those looking for a plant-based soup that’s full of flavor and nutrients. The combination of sweet and savory elements in this soup creates a well-balanced, satisfying dish.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 large sweet potato, peeled and diced
• 1 cup green beans, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup spinach, chopped
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 1/2 cup ditalini pasta

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened and fragrant.
2. Add carrots, sweet potato, and green beans, cooking for 5-7 minutes.
3. Stir in diced tomatoes, kidney beans, vegetable broth, cumin, paprika, cinnamon, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes until the sweet potatoes are tender.
5. Add ditalini pasta and cook for another 10 minutes, or until pasta is al dente.
6. Stir in spinach and cook until wilted.
7. Serve hot, and enjoy a flavorful, vegan minestrone.

This Vegan Minestrone with Sweet Potatoes and Spinach is packed with healthy ingredients, offering a blend of sweetness from the potatoes and richness from the beans. It’s the perfect option for a nourishing meal that’s both vegan and filling. The mix of spices gives it a warm, comforting flavor, making it a great choice for any time of year.

Chicken and Pesto Minestrone

This variation takes the traditional minestrone to new heights by adding grilled chicken and a touch of pesto. The chicken adds a protein boost, while the pesto brings a burst of fresh basil flavor to each bite. It’s a perfect choice for anyone who loves a little extra richness in their soup, while still keeping it light and full of vegetables.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup green beans, chopped
• 1 zucchini, diced
• 1 can (15 oz) diced tomatoes
• 4 cups chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup cooked chicken breast, shredded
• 1/2 cup small pasta (like orzo or ditalini)
• 2 tbsp pesto (store-bought or homemade)
• Salt and pepper to taste
• Grated Parmesan for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until fragrant and soft.
2. Add carrots, green beans, and zucchini, cooking until softened, about 5 minutes.
3. Stir in diced tomatoes, chicken broth, cannellini beans, shredded chicken, and pasta.
4. Bring to a boil, then reduce heat and simmer for 10 minutes until pasta is tender.
5. Stir in pesto and season with salt and pepper to taste.
6. Serve with grated Parmesan and enjoy!

Chicken and Pesto Minestrone is a fantastic way to elevate your minestrone soup with lean protein and an extra burst of flavor from the pesto. The shredded chicken provides a satisfying texture, while the pesto infuses the soup with a vibrant basil taste. This soup is perfect for anyone craving a more substantial yet fresh take on the classic.

Autumn Harvest Minestrone with Butternut Squash and Sage

Celebrate the flavors of fall with this cozy minestrone featuring butternut squash and earthy sage. This version is rich, slightly sweet, and loaded with nutritious vegetables. It’s ideal for chilly evenings, with a creamy texture from the squash and a subtle aroma of sage, creating a soup that’s both comforting and delicious.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 stalk celery, diced
• 2 cups butternut squash, peeled and cubed
• 1 cup kale, chopped
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup water
• 1 tsp dried sage
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 1/2 cup small shell pasta
• Parmesan cheese for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant.
2. Add carrots, celery, and butternut squash, cooking for 5-7 minutes until the vegetables begin to soften.
3. Stir in kale, cannellini beans, vegetable broth, water, sage, rosemary, salt, and pepper.
4. Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until squash is tender.
5. Add shell pasta and cook for 10 more minutes, until pasta is al dente.
6. Serve with a sprinkle of Parmesan, if desired.

Autumn Harvest Minestrone with Butternut Squash and Sage is the perfect soup for fall and winter, showcasing seasonal ingredients that bring a naturally sweet, savory flavor to the dish. The combination of hearty vegetables and warming herbs makes this minestrone feel like a hug in a bowl.

Spicy Southwest Minestrone with Black Beans and Corn

This Southwest-inspired minestrone adds a kick with a blend of spices, black beans, and corn. The flavors are smoky, slightly spicy, and wonderfully robust. It’s a lively twist on the classic minestrone, ideal for those who love bold flavors. Topped with a dollop of sour cream and fresh cilantro, it’s a filling and tasty meal.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, diced (remove seeds for less heat)
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1/2 cup small pasta (like ditalini)
• Fresh cilantro and sour cream for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and jalapeño, sautéing until softened.
2. Add red bell pepper, zucchini, and corn, cooking for 5-7 minutes until the vegetables are slightly tender.
3. Stir in black beans, diced tomatoes, vegetable broth, cumin, smoked paprika, chili powder, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add pasta and cook until al dente, about 10 minutes.
6. Garnish with fresh cilantro and a dollop of sour cream, if desired.

Spicy Southwest Minestrone with Black Beans and Corn brings a zesty and vibrant twist to traditional minestrone. The bold spices and hearty ingredients make it an ideal choice for anyone who enjoys Tex-Mex flavors in a comforting soup form.

Italian Sausage Minestrone with Farro

For a heartier option, this Italian Sausage Minestrone with Farro is a filling and flavorful choice. The sausage adds a savory depth, while farro brings a chewy, nutty texture that makes this soup especially satisfying. It’s perfect for a cold night when you need something nourishing and packed with protein.

Ingredients:

• 2 tbsp olive oil
• 1 lb Italian sausage (mild or spicy), casings removed
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 can (15 oz) diced tomatoes
• 4 cups chicken broth
• 1/2 cup farro
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 zucchini, diced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• Fresh basil and Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sausage and cook until browned, breaking it into crumbles as it cooks. Remove excess grease if needed.
2. Add onion, garlic, carrots, and celery, cooking until vegetables begin to soften, about 5-7 minutes.
3. Stir in diced tomatoes, chicken broth, farro, cannellini beans, zucchini, Italian seasoning, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-35 minutes, until farro is tender.
5. Serve with fresh basil and Parmesan cheese.

Italian Sausage Minestrone with Farro is a hearty and savory twist on the classic, with added protein from the sausage and a satisfying chewiness from the farro. The flavors are deep and comforting, making this soup a great option for a complete meal that will fill you up and keep you cozy.

Creamy Coconut Curry Minestrone

This fusion-style minestrone combines the flavors of Italian and Thai cuisines, using coconut milk and curry spices for a rich, creamy texture and a beautifully fragrant aroma. It’s a warming and vibrant soup with a hint of spice, making it ideal for anyone who loves the combination of coconut and curry.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 medium sweet potato, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tbsp yellow curry powder
• 1 tsp turmeric powder
• 1/2 tsp chili flakes (optional)
• Salt and pepper to taste
• 1/2 cup small shell pasta
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
2. Add sweet potato, bell pepper, and zucchini, cooking for 5-7 minutes until they start to soften.
3. Stir in chickpeas, diced tomatoes, vegetable broth, coconut milk, curry powder, turmeric, chili flakes, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until sweet potatoes are tender.
5. Add pasta and cook for an additional 10 minutes, or until pasta is al dente.
6. Garnish with fresh cilantro and a squeeze of lime.

Creamy Coconut Curry Minestrone is a delightful fusion dish that brings a tropical twist to the traditional minestrone. The coconut milk adds richness, while the curry spices bring a fragrant, warming touch. This soup is perfect for adventurous eaters looking to try something different.

Rustic Lentil and Mushroom Minestrone

This rustic-style minestrone features hearty lentils and earthy mushrooms for a deeply flavorful, protein-packed meal. It’s ideal for anyone looking for a soup that’s both hearty and nutrient-dense. With a mix of fresh herbs and hearty vegetables, this soup has a deliciously wholesome taste and texture.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup green beans, chopped
• 1 cup dried lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup small pasta (optional)
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
2. Add mushrooms, carrots, and celery, and cook for 5-7 minutes, allowing the mushrooms to release their moisture.
3. Stir in green beans, lentils, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
5. If using pasta, add it in the last 10 minutes of cooking and cook until al dente.
6. Serve with fresh parsley on top.

Rustic Lentil and Mushroom Minestrone is a satisfying and nourishing choice, perfect for a cozy night in. The earthy mushrooms and protein-rich lentils make it hearty, while the fresh herbs add a beautiful aroma. This soup will warm you up and keep you full.

Mediterranean Farro Minestrone with Sun-Dried Tomatoes and Spinach

This Mediterranean-inspired minestrone brings a nutty flavor from farro and a sweet, tangy twist from sun-dried tomatoes. Combined with fresh spinach and traditional vegetables, this recipe is healthy, filling, and wonderfully fragrant. It’s ideal for anyone who loves the Mediterranean flavors and wants a heartier minestrone.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 zucchini, diced
• 1/4 cup sun-dried tomatoes, chopped
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 cup farro, rinsed
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 cups fresh spinach, chopped
• Grated Parmesan for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
2. Add carrots, zucchini, and sun-dried tomatoes, cooking for 5 minutes until they begin to soften.
3. Stir in vegetable broth, cannellini beans, farro, oregano, basil, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-35 minutes, until farro is tender.
5. Add fresh spinach in the last few minutes of cooking, allowing it to wilt.
6. Serve with grated Parmesan if desired.

Mediterranean Farro Minestrone with Sun-Dried Tomatoes and Spinach is a flavorful and hearty version of minestrone that’s perfect for those who enjoy Mediterranean ingredients. The farro gives it a nutty texture, while the sun-dried tomatoes add a sweet tang. This soup is nourishing and filling—ideal for any time of year.

Hearty Barley Minestrone with Root Vegetables

This barley-based minestrone is packed with nutrient-dense root vegetables, making it especially hearty and filling. With carrots, parsnips, and potatoes, this version is perfect for colder days when you need a comforting, warming bowl of soup. The barley adds a delightful chewiness, while the root vegetables offer earthy, rich flavors.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 parsnips, diced
• 1 large potato, diced
• 1/2 cup pearl barley, rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup frozen peas
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant.
2. Add carrots, parsnips, and potato, cooking for about 5 minutes.
3. Stir in the barley, diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30-35 minutes until the barley and vegetables are tender.
5. Stir in frozen peas and cook for another 5 minutes.
6. Serve with fresh parsley on top.

Hearty Barley Minestrone with Root Vegetables is a robust and earthy take on minestrone, perfect for fall or winter. The barley and root vegetables make this soup especially filling, offering a comforting warmth with every spoonful. This soup is perfect for a wholesome, plant-based meal.

Tuscan Kale and White Bean Minestrone

This Tuscan-inspired minestrone combines the traditional flavors of Italy with nutrient-rich kale and creamy white beans. The blend of vegetables, herbs, and cannellini beans creates a soup that’s both light and deeply satisfying. With a touch of red pepper flakes, it has a subtle hint of spice to warm up the palate.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 celery stalk, diced
• 1 zucchini, diced
• 4 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and chopped
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil and Parmesan cheese for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft.
2. Add carrots, celery, and zucchini, cooking for 5-7 minutes until they start to soften.
3. Stir in the vegetable broth, diced tomatoes, cannellini beans, kale, basil, oregano, red pepper flakes, salt, and pepper.
4. Bring to a boil, then reduce heat and let simmer for 15-20 minutes until all the vegetables are tender.
5. Serve with fresh basil and a sprinkle of Parmesan cheese if desired.

Tuscan Kale and White Bean Minestrone is a nourishing and wholesome soup with a slight hint of spice. The kale adds a delightful texture, while the beans bring a creamy heartiness. This soup is perfect for those looking for a lighter minestrone with a nutritious twist.

Smoky Bacon and Cabbage Minestrone

For a rich and smoky twist on classic minestrone, this version features bacon and cabbage. The smokiness of the bacon pairs beautifully with the savory flavors of cabbage, potatoes, and beans, creating a deeply comforting soup. Perfect for those who enjoy a more robust, slightly smoky soup with complex flavors.

Ingredients:

• 4 slices bacon, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium potatoes, diced
• 1 cup green cabbage, shredded
• 1 can (15 oz) diced tomatoes
• 4 cups chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1/2 cup small pasta (like ditalini)
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, cook the bacon over medium heat until it’s crispy. Remove and set aside, leaving about 1 tablespoon of the bacon fat in the pot.
2. Add the onion and garlic to the pot, cooking until softened.
3. Stir in potatoes and cabbage, cooking for about 5 minutes until they begin to soften.
4. Add diced tomatoes, chicken broth, kidney beans, pasta, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, until the potatoes and pasta are tender.
5. Stir in the bacon pieces and serve garnished with fresh parsley.

Smoky Bacon and Cabbage Minestrone is a flavorful, robust soup with a smoky undertone, making it perfect for a satisfying meal. The bacon adds a richness that complements the cabbage and potatoes, offering a unique twist on traditional minestrone. This soup is sure to please those who love a smoky, hearty flavor.

Note: More recipes are coming soon!