Description

Indulge in the heartwarming flavors of Italy with this easy-to-make Olive Garden Minestrone Soup Recipe. This delicious soup combines a medley of fresh vegetables, hearty beans, and fragrant herbs simmered in a savory vegetable broth, making it a perfect choice for cozy dinners or gatherings. Not only is it quick to prepare, but it’s also customizable to suit your taste preferences, allowing you to add seasonal veggies or swap pasta for extra beans. Serve it warm with crispy breadsticks and a refreshing side salad for the ultimate comfort food experience that’s as nutritious as it is satisfying.

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)
32 ounces vegetable broth
14 ounces diced tomatoes
¼ cup tomato paste
1 tablespoon Italian seasoning
¼ – ½ teaspoon crushed red pepper (optional)
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)
2 large handfuls fresh baby spinach
1 tablespoon fresh chopped parsley

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Instructions

Chop all vegetables.
Heat olive oil in a large saucepot over medium heat. Sauté onions, carrots, celery, and garlic with salt and pepper until softened (4-6 minutes).
Add vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and optional crushed red pepper. Bring to a boil.
Stir in kidney beans, great northern beans, green beans, and pasta; simmer uncovered for 8-10 minutes.
Add zucchini, spinach, and parsley; simmer for an additional 2 minutes. Taste and adjust seasoning before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmering
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 150
Sugar: 5g
Sodium: 600mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 7g
Protein: 6g
Cholesterol: 0mg