Olive Garden Minestrone Soup
A comforting and wholesome soup packed with fresh vegetables, beans, and pasta; perfect for any occasion.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium zucchini, chopped
- 1 cup green beans, chopped
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) great northern beans, drained and rinsed
- 2 cups baby spinach or kale
- 1 tablespoon Italian seasoning
- to taste salt and black pepper
- 1 cup small pasta (ditalini or elbow)
- as needed Grated Parmesan for serving (optional)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in the garlic and cook for another 1 minute until fragrant.
- Add tomato paste, diced tomatoes, and Italian seasoning. Cook for 2-3 minutes, stirring to blend flavors.
Cooking
- Pour in the vegetable broth and stir in zucchini, green beans, kidney beans, and great northern beans. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, letting the flavors develop.
- Add the pasta and cook until al dente, about 8-10 minutes.
- Stir in the spinach or kale in the last 2 minutes of cooking until wilted.
- Season with salt and pepper to taste. Serve hot with Parmesan if desired.
Notes
You can adjust the vegetables based on preference or seasonal availability. Use high-quality vegetable broth for best results.