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Olive Garden Minestrone Soup

A hearty and healthy dish made with fresh vegetables, beans, and pasta, perfect for a cozy night or impressing guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.