Description
A delicious and hearty Olive Garden Minestrone Soup recipe that is easy to make and packed with vegetables and beans.
Ingredients
Scale
- 2 tablespoons olive oil
- 3/4 cup onion, diced
- 1/2 cup celery, sliced
- 1/2 cup carrots, peeled, quartered and sliced
- 1 zucchini, quartered and sliced
- 2 teaspoons minced garlic
- salt and pepper to taste
- 1 (14 ounce) can diced tomatoes
- 4 cups vegetable broth
- 1/4 cup tomato paste
- 2 teaspoons Italian seasoning
- 1 (15 ounce) can small white beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1/2 cup frozen cut green beans
- 1/2 cup small shell pasta
- 2 cups baby spinach leaves
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
- Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
- Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
- Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
- Sprinkle the parsley over the soup and serve.
Notes
- This soup can be easily customized with your favorite vegetables.
- For a heartier version, add more beans or pasta.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg