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Olive Garden Minestrone Soup Recipe

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This Olive Garden-style Minestrone Soup is a hearty, comforting vegetable and bean soup simmered with Italian seasoning and pasta. Perfect for a wholesome family meal, this recipe combines tender vegetables, beans, and spinach in a flavorful broth for a nutritious and delicious dish.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 3/4 cup onion (diced)
  • 1/2 cup celery (sliced)
  • 1/2 cup carrots (peeled, quartered and sliced)
  • 1 zucchini (quartered and sliced)
  • 2 teaspoons minced garlic
  • 1/2 cup frozen cut green beans
  • 2 cups baby spinach leaves
  • 2 tablespoons chopped parsley

Liquids and Canned Goods

  • 2 tablespoons olive oil
  • 1 14 ounce can diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup tomato paste

Pantry Items

  • 2 teaspoons Italian seasoning
  • 1 15 ounce can small white beans (drained and rinsed)
  • 1 15 ounce can kidney beans (drained and rinsed)
  • 1/2 cup small shell pasta
  • Salt and pepper to taste

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large pot over medium-high heat. Add the diced onion, sliced celery, carrots, and zucchini to the pot and sauté until the vegetables are tender, about 3-5 minutes.
  2. Add Garlic and Season: Stir in the minced garlic and cook for 30 seconds until fragrant. Season the vegetables with salt and pepper to taste.
  3. Add Broth and Tomatoes: Pour in the diced tomatoes, vegetable broth, and tomato paste. Sprinkle in the Italian seasoning. Stir well and bring the mixture to a simmer.
  4. Simmer with Beans and Pasta: Add the drained and rinsed white beans, kidney beans, green beans, and small shell pasta to the pot. Allow the soup to simmer for 10-15 minutes, or until the pasta and vegetables are tender.
  5. Season and Add Spinach: Taste and adjust seasoning with salt and pepper as needed. Stir in the baby spinach leaves and cook for 2-3 minutes until wilted.
  6. Garnish and Serve: Sprinkle chopped parsley over the soup for freshness and serve hot.

Notes

  • To make this soup vegan, ensure the vegetable broth is free from animal products.
  • For a gluten-free option, substitute the small shell pasta with gluten-free pasta or omit it altogether.
  • Feel free to add other vegetables like bell peppers or green peas according to your preference.
  • This soup stores well and flavors improve after a day; refrigerate leftovers and reheat gently.
  • If you prefer a thicker soup, partially mash some of the beans before adding the pasta.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

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