Olive Garden Minestrone Soup

why make this recipe

Olive Garden Minestrone Soup is a hearty and healthy dish that brings comfort to any meal. Packed with fresh vegetables, beans, and pasta, this soup is both filling and nutritious. It’s perfect for a cozy night in or to impress guests at your next gathering. Plus, it’s easy to make and can be customized with your favorite ingredients, making it a versatile choice for everyone.

how to make Olive Garden Minestrone Soup

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and cut
• 1 can (15 oz) diced tomatoes
• 2 tablespoons tomato paste
• 4 cups vegetable broth
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 cups baby spinach
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup small pasta (shells or ditalini)

Directions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add zucchini, green beans, Italian seasoning, salt, and pepper. Cook for another 4–5 minutes.
3. Stir in tomato paste and diced tomatoes. Mix thoroughly, then pour in vegetable broth. Bring to a boil.
4. Reduce heat to low and stir in kidney beans and cannellini beans. Simmer for 15–20 minutes.
5. Add pasta and cook until just al dente, about 8–10 minutes. Stir occasionally.
6. Stir in fresh spinach and cook for 1–2 more minutes until wilted.
7. Taste and adjust seasoning as needed. Serve hot, optionally with Parmesan and crusty bread.

how to serve Olive Garden Minestrone Soup

Serve the soup hot in a bowl. You can sprinkle some grated Parmesan cheese on top for extra flavor. Pair it with some crusty bread or a side salad to complete the meal. This soup is great as a starter or a main dish.

how to store Olive Garden Minestrone Soup

To store leftovers, let the soup cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container as the soup will expand when frozen.

tips to make Olive Garden Minestrone Soup

• Feel free to add more vegetables based on what you have at home, such as bell peppers or peas.
• For a richer flavor, you can add a splash of balsamic vinegar before serving.
• If you like your soup thicker, add less broth, or let it simmer longer to reduce.

variation

You can make a vegetarian version by using vegetable broth and adding more legumes for protein. For a different twist, try adding cooked sausage or chicken for a meaty option.

FAQs

Q: Can I make this soup ahead of time?
A: Yes, this soup tastes even better the next day! You can make it a day in advance and store it in the refrigerator.

Q: Can I use frozen veggies instead of fresh?
A: Yes, frozen vegetables work great in this soup. Just add them directly to the pot and adjust cooking times as needed.

Q: What kind of pasta should I use?
A: You can use any small pasta you have on hand, like shells, ditalini, or orzo. Just be sure to adjust cooking times as some pastas may require more or less time.

Olive Garden Minestrone Soup

A hearty and healthy dish made with fresh vegetables, beans, and pasta, perfect for a cozy night or impressing guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 220

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 2 tablespoons olive oil For sautéing vegetables.
• 1 yellow onion diced Adds sweetness and flavor.
• 3 cloves garlic Minced for strong garlic flavor.
• 2 carrots sliced Provides sweetness and color.
• 2 stalks celery For crunch and flavor.
• 1 zucchini chopped Adds texture.
• 1 cup green beans Trimmed and cut into pieces.
• 1 can (15 oz) diced tomatoes For acidity and texture.
• 2 tablespoons tomato paste Enhances the tomato flavor.
• 4 cups vegetable broth Base for the soup.
• 1 can (15 oz) red kidney beans Drained and rinsed for protein.
• 1 can (15 oz) cannellini beans Drained and rinsed for protein.
• 2 cups baby spinach Adds nutrients and color.
• 1 teaspoon Italian seasoning For an herby flavor.
• 1 teaspoon salt To taste.
• 1/2 teaspoon black pepper To taste.
• 3/4 cup small pasta Shells or ditalini work well.

Method

 

Preparation

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
3. Add zucchini, green beans, Italian seasoning, salt, and pepper. Cook for another 4–5 minutes.
4. Stir in tomato paste and diced tomatoes. Mix thoroughly, then pour in vegetable broth. Bring to a boil.
5. Reduce heat to low and stir in kidney beans and cannellini beans. Simmer for 15–20 minutes.
6. Add pasta and cook until just al dente, about 8–10 minutes. Stir occasionally.
7. Stir in fresh spinach and cook for 1–2 more minutes until wilted.
8. Taste and adjust seasoning as needed.

Notes

Serve hot, optionally with Parmesan and crusty bread. Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.