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Olive Garden Minestrone Soup

Olive Garden Minestrone Soup
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Enjoy the comforting warmth of Olive Garden Minestrone Soup right in your own kitchen. This easy copycat recipe is a vibrant blend of fresh vegetables, hearty beans, and a rich tomato broth that makes it perfect for any occasion—from cozy dinners on chilly nights to casual gatherings with friends. With wholesome ingredients and delightful flavors, this minestrone soup is not only satisfying but also a nourishing choice for those seeking a delicious meal without the fuss.

Ingredients

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  • 2 tablespoons olive oil
  • 4 carrots (sliced)
  • 4 ribs celery (sliced)
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 zucchini (diced)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • 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 tablespoon parsley (minced)

Instructions

  1. In a large stock pot over medium heat, add olive oil, carrots, celery, and onion. Cover to soften the vegetables.
  2. Stir in garlic and zucchini; cook for an additional 5 minutes.
  3. Add salt, black pepper, Italian seasoning, canned tomatoes, green beans, and tomato paste. Mix well and pour in half of the vegetable broth. Bring to boil then simmer for about 10 minutes.
  4. Reboil the soup before adding cannellini beans, red kidney beans, and tiny shell pasta. Cook for another 10–15 minutes until pasta is tender.
  5. Stir in the remaining vegetable broth and fresh spinach until wilted. Garnish with parsley before serving.

Nutrition

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

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