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Olive Garden Minestrone Soup

Olive Garden Minestrone Soup
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Experience the comforting warmth of Olive Garden Minestrone Soup right in your kitchen with this easy copycat recipe. Packed with a variety of fresh vegetables and hearty beans, this soup is a nutritious delight that satisfies hunger without breaking the bank. Perfect for family dinners, cozy gatherings, or meal prep, it’s not only filling but also customizable to fit your taste preferences. With its rich tomato broth and vibrant flavors, this minestrone is sure to become a household favorite. Enjoy it on chilly days or as a light meal any time of year!

Ingredients

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  • 2 tablespoons olive oil
  • 4 carrots, sliced
  • 4 ribs celery, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • 16 ounces canned diced tomatoes
  • 4 ounces tomato paste
  • 1 cup green beans, cut into 1-inch pieces
  • 64 ounces vegetable broth, divided
  • 16 ounces cannellini beans, rinsed and drained
  • 16 ounces red kidney beans, rinsed and drained
  • ½ cup tiny shell pasta
  • 2 cups fresh spinach
  • 1 tablespoon parsley, minced

Instructions

  1. In a large stock pot over medium heat, heat olive oil. Add sliced carrots, celery, and diced onion; cover and cook for about 5 minutes until softened.
  2. Stir in minced garlic and zucchini; cook for another 5 minutes.
  3. Add canned tomatoes (with juice), salt, black pepper, Italian seasoning, green beans, and tomato paste. Mix well and pour in half of the vegetable broth. Bring to a boil; reduce heat and simmer for about 10 minutes.
  4. Return soup to a boil; add rinsed cannellini beans, red kidney beans, and tiny shell pasta. Cook for an additional 10–15 minutes until pasta is tender.
  5. Stir in the remaining vegetable broth and fold in fresh spinach until wilted.

Nutrition

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