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Olive Garden Minestrone Soup

Olive Garden Minestrone Soup Recipe
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Looking for a comforting bowl of soup that captures the essence of Italian cuisine? This Olive Garden Minestrone Soup Recipe is your answer! Rich in flavor and packed with nutritious vegetables and legumes, this hearty vegetarian and vegan-friendly dish is perfect for family dinners or gatherings with friends. With just 20 minutes of cooking time, you can enjoy this restaurant-style soup at home, served alongside fresh breadsticks and a vibrant salad. Its customizable nature means you can easily adapt it to include your favorite veggies or beans, making it a versatile staple in your kitchen.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • ¾ cup sliced carrots
  • ½ cup sliced celery
  • 3–4 cloves garlic, minced
  • 32 ounces vegetable broth
  • 14 ounces diced tomatoes
  • ¼ cup tomato paste
  • 1 tablespoon Italian seasoning
  • 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 or macaroni)
  • 1 small zucchini, sliced
  • 2 large handfuls fresh baby spinach
  • Fresh parsley for garnish

Instructions

  1. Prepare all ingredients by chopping and measuring.
  2. Heat olive oil in a large saucepot over medium heat.
  3. Sauté onions, carrots, celery, and garlic for about 4-6 minutes until softened.
  4. Add vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and optional crushed red pepper; bring to a boil.
  5. Stir in kidney beans, great northern beans, green beans, and pasta; simmer for about 8-10 minutes.
  6. Finally, add zucchini, spinach, and parsley; stir gently and simmer for an additional 2 minutes.

Nutrition

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

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