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Olive Garden Minestrone Soup Photo

Olive Garden Minestrone Soup Recipe

Erin S.
Olive Garden Minestrone Soup - Make the classic minestrone soup at home! This soup is made all in one pan, is full of all sorts of veggies and even pasta, all in a delicious rich tomato based broth.
3.16 from 26 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Italian
Servings 6
Calories 289 kcal

Ingredients
  

  • 3 tablespoons Olive Oil
  • 1 small Onion finely chopped
  • 1 stalk Celery finely chopped
  • 1 small Zucchini Squash chopped
  • 1/2 cup Chopped Carrots
  • 3 cloves Garlic minced
  • 1/4 cup Tomato Paste
  • 1 15 ounce can Diced Tomatoes
  • 6 cups Vegetable Broth
  • 1 15 ounce can White Beans (cannellini, northern, etc)
  • 1 15 ounce can Red Kidney Beans
  • 1 cup Green Beans (frozen, cut)
  • 1 tablespoon Italian Seasoning
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 cup Short Cut Pasta like shells or macaroni
  • 2 cups Spinach
  • Salt and Pepper to taste

Instructions
 

  • In a large pot heat oil over medium high heat. Add onion, celery, zucchini and carrots. Cook for 4-5 minutes until starting to soften. Add garlic and cook for 1 minute.
  • Stir in tomato paste, tomatoes and vegetable broth. Stir until well combined. Bring to a boil.
  • Add white beans, kidney beans, green beans, Italian seasoning, salt and pepper. Stir until everything is mixed together. Add in uncooked pasta and simmer for 8-9 minutes.
  • Add spinach and cook for 2 more minutes until it is wilted. Season with additional salt and pepper if desired. Serve immediately.

Nutrition

Calories: 289kcalCarbohydrates: 40gProtein: 11gFat: 7gSaturated Fat: 1gSodium: 1345mgFiber: 10gSugar: 5g
Keyword Beans, Carrots, Copycat, Easy Dinners, Green Beans, Italian, Pasta, Simmered, Soups, Tomatoes, Vegan, Vegetables, Vegetarian
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