Description
This Olive Garden Minestrone Soup is a simple soup recipe perfect for an easy dinner or family dinner on busy weeknights. Enjoy a comforting bowl loaded with vegetables and tender beans, a true comfort food for any occasion.
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
- 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
- 1 small zucchini halved and sliced
- 2 large handfuls fresh baby spinach
- 1 tablespoon fresh chopped parsley
Instructions
- Heat a large 6-8 quart pot over medium heat and pour in the olive oil.
- Once the oil is warm, add the chopped onion, carrots, celery, and minced garlic, seasoning with salt and pepper. Cook these ingredients for about 4 to 6 minutes until they soften.
- Pour in the vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper, then bring the mixture to a boil.
- Stir in the kidney beans, great northern beans, green beans, and pasta and let everything simmer, partially covered, for 8 to 10 minutes. Stir every 2 minutes to keep the pasta from sticking.
- Add the sliced zucchini, fresh spinach, and parsley to the pot. Stir and continue to simmer for 2 minutes. Taste and adjust salt and pepper as desired before serving warm.
Notes
- This soup recipe is great to make ahead and keep in the fridge or freezer! Once the soup has cooled, transfer it to an airtight container
- Store in the refrigerator for up to 3-4 days
- To freeze, wrap the container in a layer of aluminum foil and keep in the freezer for up to 3 months
- Defrost overnight in the fridge and reheat on the stovetop or microwave
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main, Main Course, Soup
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1.25cups
- Calories: 192kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 1g + 3g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g