Print

Olive Garden Minestrone Soup

Olive Garden Minestrone Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the warmth and comfort of Olive Garden Minestrone Soup right at home with this easy-to-follow copycat recipe. Packed with a colorful array of fresh vegetables, hearty beans, and tender pasta, this delightful soup is simmered in a rich tomato broth that’s both nutritious and satisfying. Perfect for family gatherings, cozy dinners, or meal prep, this minestrone is versatile enough to adapt to your taste preferences. Whether served as a main dish or alongside crusty bread, you’ll find yourself savoring each spoonful. Enjoy the wholesome goodness in every bowl!

Ingredients

Scale
  • 2 tablespoons Olive Oil
  • 4 carrots (sliced)
  • 4 ribs celery (sliced)
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 zucchini (diced)
  • 16 ounces Canned Diced tomatoes
  • 4 ounces Tomato Paste
  • 1 cup Green Beans (cut into 1-inch pieces)
  • 64 ounces Vegetable broth (divided)
  • 16 ounces cannellini beans (rinsed and drained)
  • 16 ounces Red Kidney Beans (rinsed and drained)
  • ½ cup Tiny Shell Pasta
  • 2 cups fresh spinach
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Italian Seasoning

Instructions

  1. In a large stock pot over medium heat, sauté olive oil, carrots, celery, and onion for 5-7 minutes until softened.
  2. Stir in minced garlic and zucchini; cook for an additional 5 minutes.
  3. Add salt, pepper, Italian seasoning, diced tomatoes (with juice), green beans, and tomato paste. Pour in vegetable broth and bring to a boil; then reduce heat and simmer for 10 minutes.
  4. Re-boil the mixture; add rinsed cannellini beans, red kidney beans, and tiny shell pasta. Cook for another 10-15 minutes until the pasta is tender.
  5. Pour in an extra 32 ounces of vegetable broth and stir in fresh spinach until wilted.

Nutrition

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

save me