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Olive Garden Minestrone Soup

Olive Garden Minestrone Soup
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Indulge in a cozy bowl of homemade Olive Garden Minestrone Soup, a delightful mix of vibrant vegetables and hearty beans simmered in a rich tomato broth. This copycat recipe serves 8-10, making it perfect for family dinners, gatherings, or meal prep. Packed with nutrients and flavor, this soup is easy to customize based on your preferences. Pair it with crusty bread or a fresh salad for a satisfying meal that warms both body and soul.

Ingredients

Scale
  • 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, sauté olive oil, carrots, celery, and onion until softened.
  2. Add minced garlic and zucchini; cook for an additional 5 minutes.
  3. Stir in salt, black pepper, Italian seasoning, diced tomatoes with juice, green beans, and tomato paste; combine with half of the vegetable broth. Bring to boil then reduce to simmer for 10 minutes.
  4. Return to boil; add cannellini beans, red kidney beans, and tiny shell pasta. Cook for 10–15 minutes until pasta is tender.
  5. Mix in remaining vegetable broth and fresh spinach until wilted. Garnish with parsley before serving.

Nutrition

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