Name: Olive Garden Minestrone Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 large onion (peeled and chopped); ¾ cup sliced carrots; ½ cup sliced celery; 3-4 cloves garlic (minced); 1 small zucchini (halved and sliced); 2 large handfuls fresh baby spinach; 32 ounces vegetable broth; 14 ounces diced tomatoes; ¼ cup tomato paste; 15 ounces canned kidney beans (drained); 15 ounces canned great northern beans (drained); ¾ cup frozen cut green beans; ½ cup small dried pasta (shells, ditalini, macaroni); 1 tablespoon Italian seasoning; ¼ – ½ teaspoon crushed red pepper (optional); 1 tablespoon fresh chopped parsley

Olive Garden Minestrone Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Craving a warm, hearty bowl of comfort? This Olive Garden Minestrone Soup captures the essence of the classic dish with vibrant vegetables and rich flavors, all while being completely plant-based. Perfect for cozy dinners or meal prep, this easy recipe comes together in just 40 minutes, making it an ideal choice for busy weeknights or festive gatherings. Each spoonful is packed with beans, pasta, and fresh greens, offering a satisfying and nutritious experience that will delight everyone at your table. Serve it alongside crusty breadsticks or a refreshing salad for a complete meal that brings the taste of Italy right to your kitchen!

Author: Julia
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 6
Category: Main
Method: Stovetop
Cuisine: Italian

Ingredients

Scale

2 tablespoons olive oil
1 large onion (peeled and chopped)
¾ cup sliced carrots
½ cup sliced celery
3–4 cloves garlic (minced)
1 small zucchini (halved and sliced)
2 large handfuls fresh baby spinach
32 ounces vegetable broth
14 ounces diced tomatoes
¼ cup tomato paste
15 ounces canned kidney beans (drained)
15 ounces canned great northern beans (drained)
¾ cup frozen cut green beans
½ cup small dried pasta (shells, ditalini, macaroni)
1 tablespoon Italian seasoning
¼ – ½ teaspoon crushed red pepper (optional)
1 tablespoon fresh chopped parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare all ingredients by chopping vegetables.
Heat olive oil in a large saucepot over medium heat. Add onions, carrots, celery, and garlic; sauté until softened.
Stir in vegetable broth, diced tomatoes, tomato paste, and Italian seasoning; bring to a boil.
Add kidney beans, great northern beans, frozen green beans, and pasta; simmer for 8-10 minutes while stirring occasionally.
Finally, mix in zucchini and spinach; cook for an additional 2 minutes. Season with salt and pepper to taste before serving.

Nutrition

Serving Size: 1 cup (240g)
Calories: 210
Sugar: 4g
Sodium: 820mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg

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