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Copycat Kosher

rminestrone texted olive garden minestrone soup 

This Copycat Kosher recipe was adapted from It is a vegetarian winter “warmer”, with layers of savory flavor, comforting aromas and healthful, filling ingredients. Inspired by the Olive Garden, restaurant "insiders" suggest adding a touch of wine at the very end.


 3 tablespoons olive oil
1 cup minced white onion (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut Italian cut green beans
1/4 cup minced celery (about 1/2 stalk)
4 teaspoons minced garlic (about 4 cloves)
4 cups vegetable broth
2 (15 ounce) cans red kidney beans, drained
2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
1 (14 ounce) cans diced tomatoes, drained
1/2-cup carrot (julienned or shredded)
2 tablespoons minced fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
3 cups hot water
4 cups fresh baby spinach
1/2-cup small shell pasta


Heat olive oil over medium heat in a large soup pot. Saute onion, celery, garlic, green beans, and zucchini in oil for 5 minutes or until onions begin to turn translucent. Add vegetable broth, plus tomatoes, beans, carrot, hot water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. Add spinach and pasta; Cook for an additional 20 minutes or until desired consistency.



Makes about eight 1 1/2 cup servings.

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This Copycat Kosher Wild Rice Casserole with Cranberries is adapted and inspired by a William Sonoma recipe. This casserole has a scrumptious balance of sweet and tart. It's a KosherEye favorite and perfect for a special occasion.

Copycat kosher wild rice with cranberries


4 cups chicken or vegetable stock
4 Tablespoons canola or grapeseed oil
3 large shallots, minced
2 cups wild rice or 2 cups short-grain brown rice, or a mixture of both
1⁄2 cup dried cranberries
1 bay leaf
2 fresh thyme sprigs or 1⁄4 tsp. dried thyme,
1/2 tsp. fine sea salt, plus more, to taste
1/8 tsp. freshly ground pepper, plus
more, to taste
1 cup peeled and chopped apples (optional)
1⁄2 cup pecans, toasted and coarsely chopped (optional)
1⁄4 cup minced fresh flat-leaf parsley


Preheat oven to 350F. In a saucepan over medium-low heat, bring the stock to a simmer.

In a heavy 2-qt. casserole, warm oil over medium heat. Add shallots and sauté until translucent, about 2 to 3 minutes. Add the rice and stir until the grains are well coated, about 3 minutes. Stir in the simmering stock, dried cranberries, bay leaf, thyme, and 1/2 tsp. sea salt and 1/8 tsp. white pepper. Bring to a simmer, stir and cover. Transfer the casserole to the oven and bake until all the liquid has been absorbed and the rice is tender, 40 to 45 minutes. Remove from oven, and discard the bay leaf and the thyme sprigs, if used. Taste and adjust the seasonings. Stir in the parsley and optional pecans and apples. Serve hot or warm.



If using this for Rosh Hashanah, we would suggest adding pomegranate flavored cranberries (Craisins) or some fresh pomegranate arils as a garnish when serving.
1 cup of chopped, peeled apples also make a delicious addition for YomTov. Serves about 8 as a side dish

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