Description
This hearty Olive Garden Minestrone Soup recipe is a comforting, meatless classic packed with vegetables, beans, and pasta. A copycat minestrone soup perfect for chilly nights or meal prep. Healthy, cozy, and easy to make in one pot!
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, chopped
2 stalks celery, sliced
3 cloves garlic, minced
1 medium zucchini, diced
1 cup green beans, trimmed and chopped
1 can (15 oz) diced tomatoes
2 tablespoons tomato paste
4 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
2 teaspoons Italian seasoning
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup ditalini pasta
2 cups fresh spinach
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
2. Stir in garlic and cook for 30 seconds until fragrant.
3. Add zucchini, green beans, tomato paste, and diced tomatoes. Cook for another 3-4 minutes.
4. Pour in the vegetable broth. Add kidney beans, cannellini beans, Italian seasoning, bay leaf, salt, and pepper. Stir well.
5. Bring soup to a boil, then reduce heat and let it simmer uncovered for 20-25 minutes.
6. Stir in the ditalini pasta and cook for 10 more minutes, or until pasta is tender.
7. Add fresh spinach and let it wilt in the hot soup before serving.
8. Remove bay leaf and adjust seasoning if needed. Serve hot with grated parmesan and crusty bread if desired.
Notes
This soup gets better the next day—make ahead for rich flavor.
Freeze before adding pasta for best texture when reheating.
Swap spinach with kale or baby arugula for a twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6g
- Sodium: 620mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg