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Olive Garden Minestrone Soup

Olive Garden Minestrone Soup
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Indulge in the comforting flavors of Olive Garden Minestrone Soup, a delightful blend of fresh vegetables and hearty beans simmered in a rich tomato broth. This easy-to-follow copycat recipe yields 8-10 servings, making it perfect for family dinners or meal prep throughout the week. Packed with nutrients, this vegan-friendly soup is not only filling but also versatile; you can customize it with your favorite vegetables or grains. Serve it hot alongside crusty bread for a complete and satisfying meal that echoes the warm ambiance of your favorite Italian eatery.

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
  • 4 ounces Tomato Paste
  • 1 cup Green Beans (cut into 1-inch pieces)
  • 16 ounces cannellini beans (rinsed and drained)
  • 16 ounces Red Kidney Beans (rinsed and drained)
  • 64 ounces Vegetable broth (divided)
  • ½ cup Tiny Shell Pasta
  • 2 cups fresh spinach
  • 1 tablespoon Parsley (minced)
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Italian Seasoning

Instructions

  1. Sauté olive oil, carrots, celery, and onions in a large stock pot over medium heat until softened.
  2. Add garlic and zucchini; cook for an additional 5 minutes.
  3. Mix in salt, pepper, Italian seasoning, diced tomatoes, green beans, and tomato paste. Stir in half of the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  4. Add rinsed beans and tiny shell pasta; cook for 10–15 minutes until pasta is tender.
  5. Stir in remaining vegetable broth and spinach until wilted. Serve hot.

Nutrition

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