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Any good home-made soup recipes?

I'm craving Olive Garden, but there isn't one close by. Have any homeade soup recipes you are willing to share?

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Asked by Anonymous at 5:20 PM on Feb. 20, 2009 in Food & Drink

Answers (6)
  • Go to, they have a recipe for Olive Gardens Pasta Fagioli. I have made it and it is DELISH!!!

    Answer by BridgetC140 at 6:30 PM on Feb. 20, 2009

  • 3 tablespoons olive oil
    2 onions, chopped
    2 celery stalks, cut into 1/2-inch pieces
    1 carrot, peeled and cut into 1/2-inch pieces
    1 red bell pepper, cut into 1/2-inch pieces
    6 cloves garlic, finely chopped
    1/2 cup chili powder
    1 tablespoon ground coriander
    1 tablespoon ground cumin
    2 teaspoons dried oregano
    1 teaspoon dried crushed red pepper, optional
    2 (14 1/2-ounce) cans diced tomatoes with juices
    1 (11 1/2-ounce) can tomato juice
    1 (6-ounce) can tomato paste
    1 (3-inch) piece Parmesan cheese rind, optional
    2 teaspoons salt, plus more to taste
    8 cups vegetable or chicken broth
    2 (15 1/2-ounce) cans garbanzo beans, drained and rinsed
    2 (15-ounce) cans cannellini beans, drained and rinsed
    1/2 cup dried green lentils
    3 cups broccoli florets
    2 zucchini, cut crosswise into 1/2-inch thick rounds
    2 yellow crookneck squash, cut crosswise in

    Answer by emme1964 at 11:37 PM on Feb. 20, 2009

  • Continued--------
    1/2 cup freshly shredded Parmesan
    1/4 cup thinly sliced fresh basil leaves
    Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
    Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve

    Answer by emme1964 at 11:38 PM on Feb. 20, 2009

  • Oh by the way--you don't have to add as much chili powder--and I add frozen spinach--it is great
    This makes enough to feed your family for a month--ok at least 4 days. It freezes well.

    Bean soup is the name--

    Answer by emme1964 at 11:40 PM on Feb. 20, 2009

  • go to they have a bunch of recipes for different stuff. yummo.

    Answer by ivelostmyself at 1:24 AM on Feb. 21, 2009

  • i have a zuppa toscana recipe from Olive Garden send me a message and ill forward it to you.
    It is AMAZING!!!!!!!! I LOVE IT ! Taste just like it and not hard.

    Answer by dita at 2:09 AM on Feb. 21, 2009

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