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Better than Olive Garden Minestrone Soup

Better than Olive Garden Minestrone Soup
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Better than Olive Garden Minestrone Soup is a comforting and nourishing dish that brings together the essence of fresh vegetables, hearty beans, and flavorful pasta in a rich tomato broth. This delightful soup is not only easy to prepare but also versatile enough to accommodate seasonal produce or what you have in your pantry. Perfect for family dinners or meal prep for the week, this recipe ensures that each bowl is packed with nutrients and warmth. With its aromatic herbs and vibrant colors, it’s sure to impress everyone at your table!

Ingredients

Scale
  • 2 Tablespoons Olive Oil
  • 2 Bay Leaves
  • 1 Medium Yellow Onion (Finely Chopped)
  • 3–4 Garlic Cloves (Minced)
  • 2 Carrots (Diced)
  • 2 Celery Stalks (Diced)
  • 1/2 Cup French Beans (Cut)
  • 1/2 Cup Corn
  • 1/2 Cup Zucchini (Diced)
  • 1.5 Teaspoons Salt
  • 1 Teaspoon Black Pepper Powder
  • 1 Teaspoon Oregano
  • 1 Teaspoon Thyme
  • 1/2 Teaspoon Smoked Paprika (optional)
  • 1.5 Cups Red Kidney Beans (Boiled (13.5oz canned beans))
  • 1 Cup Mini Shells (You can also use Ditallini, Mini Elbow shaped Pasta, Orzo or Bulgar)
  • 28 oz San Marzano Tomatoes (Better if you can find Fire Roasted Diced)
  • 4 Cups Vegetable Broth

Instructions

  1. Heat olive oil in a large pot; add bay leaves.
  2. Sauté chopped onion and minced garlic until golden.
  3. Stir in diced carrots and celery; mix well.
  4. Add additional vegetables: zucchini, corn, and French beans.
  5. Season with salt, pepper, oregano, thyme, and smoked paprika.
  6. Incorporate mini pasta and fire-roasted tomatoes; stir to combine.
  7. Pour in vegetable broth; bring to a simmer until veggies and pasta are cooked (about 15-20 minutes).
  8. Garnish with fresh parsley before serving.

Nutrition

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