Description
This Olive Garden Minestrone Soup is a hearty and healthy Italian classic loaded with vegetables, beans, and pasta. A vegan-friendly, one-pot wonder perfect for cozy nights and easy meal prep. Discover how to recreate this copycat Olive Garden soup recipe at home with simple ingredients.
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, chopped
1 cup green beans, trimmed and chopped
1 can (15 oz) 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 tablespoons tomato paste
2 teaspoons Italian seasoning
Salt and pepper to taste
3/4 cup short pasta (like ditalini or small shells)
2 cups spinach or kale, chopped
Instructions
1. Heat olive oil in a large soup pot over medium heat. Sauté onion, carrots, and celery for 5-6 minutes until softened.
2. Add garlic and cook for another minute.
3. Stir in zucchini, green beans, diced tomatoes with their juices, tomato paste, and Italian seasoning.
4. Pour in the vegetable broth, then add the kidney beans and cannellini beans. Season with salt and pepper.
5. Bring to a boil, then reduce heat to simmer for 15-20 minutes until vegetables are tender.
6. Add pasta and cook until al dente, about 8-10 minutes. Stir occasionally.
7. Stir in spinach or kale and cook until wilted, about 2 minutes.
8. Taste and adjust seasoning if needed before serving.
Notes
Use gluten-free pasta to make this recipe gluten-free.
Freeze the soup *without* pasta for best texture when reheated.
Add chili flakes or smoked paprika for a spicier variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg