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Olive Garden Minestrone Soup Recipe

Olive Garden Minestrone Soup Recipe
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Indulge in the comforting flavors of our Olive Garden Minestrone Soup Recipe, a hearty vegetarian delight that’s perfect for any day of the week. This easy-to-make soup is brimming with a colorful medley of fresh vegetables, protein-packed beans, and wholesome pasta, all simmered in rich vegetable broth for a nourishing meal. Ready in just 40 minutes, this recipe is not only vegan-friendly but also customizable to suit your taste preferences. Serve it alongside crusty breadsticks or a fresh salad for a complete dining experience that rivals your favorite Italian restaurant.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large onion (peeled and chopped)
  • ¾ cup sliced carrots
  • ½ cup sliced celery
  • 3–4 cloves garlic (minced)
  • 1 small zucchini (halved and sliced)
  • 2 large handfuls fresh baby spinach
  • 1 tablespoon fresh chopped parsley
  • 32 ounces vegetable broth
  • 14 ounces diced tomatoes
  • ¼ cup tomato paste
  • 15 ounces canned kidney beans (drained)
  • 15 ounces canned great northern beans (drained)
  • ¾ cup frozen cut green beans
  • ½ cup small dried pasta (shells, ditalini, macaroni)
  • 1 tablespoon Italian seasoning
  • ¼ – ½ teaspoon crushed red pepper (optional)

Instructions

  1. Heat olive oil in a large saucepot over medium heat.
  2. Add chopped onions, carrots, celery, and garlic. Season with salt and pepper; sauté for 4–6 minutes until softened.
  3. Stir in vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Bring to a boil.
  4. Add kidney beans, great northern beans, green beans, and pasta. Simmer partially covered for 8–10 minutes.
  5. Lastly, stir in zucchini, spinach, and parsley; simmer for another 2 minutes before tasting and adjusting seasoning.

Nutrition

Find it online: https://emmadishes.com/olive-garden-minestrone-soup-recipe/

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