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Olive Garden Minestrone Soup

Olive Garden Minestrone Soup
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Enjoy a delicious bowl of Olive Garden Minestrone Soup made in the comfort of your home. This hearty copycat recipe is perfect for cozy dinners or gatherings, yielding 8-10 servings packed with vibrant vegetables and nutritious beans simmered in a rich tomato broth. The blend of fresh ingredients creates a flavorful experience that warms the soul. Not only is this soup easy to make, but it’s also versatile enough to serve as a main dish or alongside crusty bread. Plus, you can freeze leftovers for quick meals on busy days.

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)
  • 16 ounces canned diced tomatoes
  • 64 ounces vegetable broth
  • 16 ounces cannellini beans (rinsed and drained)
  • 16 ounces red kidney beans (rinsed and drained)
  • ½ cup tiny shell pasta
  • 2 cups fresh spinach

Instructions

  1. In a large stock pot over medium heat, sauté olive oil, carrots, celery, and onion until softened.
  2. Add garlic and zucchini; cook for an additional 5 minutes.
  3. Stir in salt, pepper, Italian seasoning, diced tomatoes, green beans, and tomato paste. Add vegetable broth; bring to a boil then reduce heat to simmer for about 10 minutes.
  4. Bring back to a boil; add beans and tiny shell pasta. Cook for another 10–15 minutes until pasta is tender.
  5. Stir in additional vegetable broth and fresh spinach until wilted. Serve hot.

Nutrition

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