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Olive Garden Minestrone Soup

Olive Garden Minestrone Soup
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Enjoy a warm and comforting bowl of Olive Garden Minestrone Soup right from your kitchen. This delightful copycat recipe is loaded with fresh vegetables, hearty beans, and tender pasta, all simmered in a rich tomato broth. Ideal for cozy dinners, family gatherings, or meal prep, this healthy minestrone soup is satisfying and packed with flavor. With its easy preparation and customizable options, it’s a dish everyone will love!

Ingredients

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  • 2 tablespoons olive oil
  • 4 carrots (sliced)
  • 4 celery ribs (sliced)
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 zucchini (diced)
  • 16 ounces canned diced tomatoes
  • 64 ounces vegetable broth
  • 1 cup green beans (cut 1-inch pieces)
  • 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
  • 4 ounces tomato paste

Instructions

  1. In a large stock pot over medium heat, sauté the olive oil, carrots, celery, and onion until softened.
  2. Add minced garlic and diced zucchini; cook for an additional 5 minutes until fragrant.
  3. Stir in salt, pepper, Italian seasoning, diced tomatoes (with juice), green beans, and tomato paste. Pour in half of the vegetable broth. Bring to a boil, then reduce heat to simmer for 10 minutes.
  4. Return to a boil; add rinsed beans and tiny shell pasta. Cook for another 10–15 minutes until the pasta is tender.
  5. Stir in remaining vegetable broth and fresh spinach until wilted before serving.

Nutrition

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

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