OLIVE GARDEN SOUP RECIPES!

At this point, I've got three Olive Garden Soups for you.

This number will grow, of course... as will the number of fingers being held up in that photo!

1. Olive Garden Classic Minestrone Soup

2. Olive Garden Toscana Soup Recipe

3. Olive Garden Pasta Fagioli Soup

Another thing that's growing at an incredible rate is my entire library of Secret Restaurant Recipes, which you should definitely keep up on - they're a LOT of fun to make, eat, and share!

Okay, let's get right into those recipes!

Today I have included some great tips to make soup in your kitchen.

1. Sweat the Aromatics - These include leeks, garlic, onion celery and carrots. Cooking them before adding to any liquid will soften the texture and blend the flavors. Cook them about 5 minutes to soften but not brown. This will deepen the flavor of the soup.

2. Salt - Don't be afraid to over salt the soup. Chefs do it in layers, add some to the vegetables as they cook then add some to the meat as it cooks. There is a lot of liquid and it takes a lot of salt to flavor it. Make sure to taste as you go along.

3. Appearance - Add something fresh at the end such as fresh herbs, citrus or a dollop of cream. Put something uncooked on the top go make it look and taste fresh.

In fact, I'm thrilled to have it as part of my 100% FREE Restaurant Recipes library!

If you've eaten at an Olive Garden restaurant and are a fan of this particular dish, I do believe this recipe will absolutely wow you! Happy cooking!

www.SecretRecipeWorld.com

• 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
onion
• 3/4 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.

• 3/4 cup onions, diced 1/8 inch
• 1 slice of bacon, 1/4-inch diced
• 1 1/4 teaspoon garlic cloves, minced
• 1 ounce chicken bouillon
• 1 quart water
• 2 medium potatoes, cut in half length-wise, then cross-cut into 1/4 inch slices
• 2 cups cavallo greens (kale can be substituted), cut in half, then cross-cut into 1/16 inch strips
• 1 1/2 cups spicy italian sausage links, cut in half length-wise, then cut at an angle into 1/2 inch slices
• 3/4 cup heavy whipping cream

1. Place sausage link onto sheet pan and bake in 300 degree oven for 15 to 20 minutes, or until done.


2. Place onions and bacon into 3-4 quart saucepan and cook over medium heat until onions are almost clear.


3. Add garlic and cook an additional 1 minute.


4. Add chicken bouillon, water, and potatoes. Bring to a quick boil, then reduce heat (back to medium) and simmer for 15 minutes.


5. Add remaining ingredients. Simmer for 5 more minutes, or until potatoes are cooked through.


6. Ladel into soup bowls and enjoy!

• 1 40 oz. can Clamato juice
• 2 tablespoons extra virgin olive oil
• 1 lb lean ground beef
• 1 26 oz. can pureed tomatoes
• 1 medium onion (finely chopped)
• 1 14 oz. can beef consomme
• 4 stalks celery (chopped)
• 4 carrots, thinly sliced
• 3 tablespoons chicken soup base
• half a medium cabbage, shredded
• 1 19 oz. can kidney beans
• 1 19 oz. can navy beans
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/4 teaspoon hot paprika
• 1/4 teaspoon garlic powder
• 1 1/2 cups corkscrew pasta (cooked and drained)

1. Bring Clamato juice, tomatoes, consomme, and all seasonings to a boil.


2. Simmer for 1/2 hour.


3. Saute ground beef until browned thoroughly, drain, and set aside.


4. Saute onion, celery, carrots and cabbage in olive oil until soft.


5. Add sauteed veggies to soup and simmer for another 1/2 hour.


6. Add beans, pasta, and meat.


7. Continue to simmer for an additional 20 minutes.


8. Ladel into soup bowls and enjoy with your favorite Italian bread & salad!