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Olive Garden Minestrone Soup

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A hearty, vegetable‑packed Italian‑style soup inspired by Olive Garden’s minestrone, with tomatoes, beans, pasta and fresh greens in a savory broth.

Ingredients

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  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 3 medium carrots, diced
  • 1 zucchini, diced
  • 3 cloves garlic, minced
  • 1 (14 oz) can diced tomatoes
  • 1 Tbsp tomato paste
  • 5–6 cups vegetable broth
  • 1 bay leaf
  • 1 tsp Italian seasoning (or oregano)
  • Salt & pepper, to taste
  • 1 (15 oz) can kidney beans, drained & rinsed
  • 1 (15 oz) can white beans (cannellini or Northern), drained & rinsed
  • ½ cup green beans (fresh or frozen)
  • ½ cup small pasta shells (or ditalini)
  • 2 cups fresh spinach (or kale)
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, zucchini and sauté for 3–5 minutes until softened.
  2. Add garlic and sauté for 30 seconds until fragrant.
  3. Stir in tomato paste and cook for 1 minute.
  4. Add diced tomatoes, broth, bay leaf, Italian seasoning, salt and pepper; bring to a simmer.
  5. Add kidney beans, white beans and green beans; simmer for 10–15 minutes.
  6. Stir in pasta and cook until al dente, about 10 minutes.
  7. Add spinach and cook for another 2–3 minutes until wilted.
  8. Remove bay leaf, adjust seasoning, and ladle into bowls.
  9. Garnish with chopped parsley and serve hot.

Notes

  • Use chicken broth or add a Parmesan rind for extra flavor.
  • Substitute pasta with rice for a gluten‑free version.
  • Beans add protein—omit pasta and beans to lower carbs.
  • Freezer‑friendly: freeze without spinach and pasta; add fresh when reheating.
  • Leftovers store in the fridge up to 5 days.

Nutrition

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