Description
Warm, comforting, and loaded with vibrant vegetables and hearty beans, this Olive Garden Minestrone Soup is the perfect quick dinner or healthy lunch option. With a rich tomato broth and tender pasta, it brings that iconic restaurant flavor right into your kitchen. Ideal for anyone seeking an easy recipe for a healthy snack, weeknight dinner idea, or satisfying vegan comfort food, this soup is both delicious and nourishing.
Ingredients
2 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 zucchini, chopped
1 cup green beans, trimmed and cut
1 can (15 oz) diced tomatoes
2 tablespoons tomato paste
4 cups vegetable broth
1 can (15 oz) red kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
2 cups baby spinach
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup small pasta (shells or ditalini)
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add zucchini, green beans, Italian seasoning, salt, and pepper. Cook for another 4–5 minutes.
3. Stir in tomato paste and diced tomatoes. Mix thoroughly, then pour in vegetable broth. Bring to a boil.
4. Reduce heat to low and stir in kidney beans and cannellini beans. Simmer for 15–20 minutes.
5. Add pasta and cook until just al dente, about 8–10 minutes. Stir occasionally.
6. Stir in fresh spinach and cook for 1–2 more minutes until wilted.
7. Taste and adjust seasoning as needed. Serve hot, optionally with Parmesan and crusty bread.
Notes
Let the soup sit for 10 minutes before serving to deepen the flavor.
For the best texture, store pasta separately when refrigerating leftovers.
Use gluten-free pasta to make the recipe gluten-free without changing the taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 620mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Olive Garden soup, healthy soup, easy dinner, vegan recipe, comfort food