Name: Olive Garden Minestrone Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 3 garlic cloves, minced; 2 carrots, sliced; 2 celery stalks, sliced; 1 zucchini, diced; 1 cup green beans, trimmed and chopped; 1 can (15 oz) diced tomatoes; 2 tablespoons tomato paste; 4 cups vegetable broth; 1 can (15 oz) cannellini beans, drained and rinsed; 1 can (15 oz) kidney beans, drained and rinsed; 2 cups baby spinach or chopped kale; 3/4 cup ditalini pasta; 2 teaspoons Italian seasoning; Salt and pepper, to taste

Description

This Olive Garden Minestrone Soup is a hearty, veggie-packed, and comforting soup that brings the beloved restaurant classic into your home kitchen. It’s vegan, nutritious, and filled with rich tomato broth, tender pasta, and a medley of beans and vegetables. Perfect for meal prep, freezing, or cozy weeknight dinners.

Ingredients

2 tablespoons olive oil

1 yellow onion, diced

3 garlic cloves, minced

2 carrots, sliced

2 celery stalks, sliced

1 zucchini, diced

1 cup green beans, trimmed and chopped

1 can (15 oz) diced tomatoes

2 tablespoons tomato paste

4 cups vegetable broth

1 can (15 oz) cannellini beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

2 cups baby spinach or chopped kale

3/4 cup ditalini pasta

2 teaspoons Italian seasoning

Salt and pepper, to taste

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Instructions

1. Heat olive oil in a large soup pot over medium heat. Add diced onions, carrots, and celery. Sauté for 5-7 minutes until softened.

2. Add garlic and cook for another 30 seconds until fragrant.

3. Stir in zucchini and green beans. Cook for 2-3 minutes.

4. Add diced tomatoes and tomato paste. Stir well and simmer for 2-3 minutes.

5. Pour in vegetable broth. Add cannellini and kidney beans. Season with Italian seasoning, salt, and pepper. Bring to a gentle boil.

6. Reduce heat and simmer for 10-15 minutes to allow flavors to meld.

7. Add ditalini pasta and cook for 8-10 minutes or until al dente.

8. Stir in baby spinach or kale and cook until wilted.

9. Taste and adjust seasoning. Serve hot with optional bread or toppings.

Notes

Use kale if you want a more robust leafy green that holds its texture in leftovers.

To prevent soggy pasta, cook and store it separately if you plan to freeze the soup.

For extra richness, add a Parmesan rind to the broth during simmering (remove before serving).

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups
Calories: 240
Sugar: 6g
Sodium: 610mg
Fat: 6g
Saturated Fat: 0.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 9g
Cholesterol: 0mg