Description
Olive Garden’s Minestrone Soup is a beloved classic, known for its hearty blend of vegetables, beans, and pasta in a flavorful tomato broth. This recipe captures the essence of the restaurant’s version, offering a rich and satisfying soup that’s both nutritious and comforting. Perfect for a chilly day or when you’re in the mood for a wholesome meal, this soup is sure to become a favorite in your household.
Ingredients
Scale
- 2 tablespoons olive oil
- 3/4 cup onion, diced
- 1/2 cup celery, sliced
- 1/2 cup carrots, peeled, quartered and sliced
- 1 zucchini, quartered and sliced
- 2 teaspoons minced garlic
- Salt and pepper to taste
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable broth
- 1/4 cup tomato paste
- 2 teaspoons Italian seasoning
- 1 can (15 ounces) small white beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1/2 cup frozen cut green beans
- 1/2 cup small shell pasta
- 2 cups baby spinach leaves
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots, and zucchini. Cook until the vegetables are tender (about 3-5 minutes).
- Add the garlic and cook for an additional 30 seconds. Season with salt and pepper.
- Incorporate the tomatoes, vegetable broth, tomato paste, and Italian seasoning. Bring the mixture to a simmer.
- Add the white beans, kidney beans, green beans, and pasta. Let it simmer for 10-15 minutes or until the pasta and vegetables are tender.
- Adjust the seasoning with salt and pepper. Stir in the spinach leaves and let them wilt for 2-3 minutes.
- Garnish with chopped parsley before serving.
Notes
This recipe serves 4-6 people.
- Prep Time: 15
- Cook Time: 30
Keywords: Olive Garden Minestrone Soup