Olive Garden Minestrone Soup Recipe

Katie
Katie November 18, 2020

How To Make Olive Garden Minestrone Soup

Skip the line at Olive Garden to get your favorite minestrone soup. Make your own at home with vegetables, beans, and pasta in a flavorful tomato broth.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes
Serves:

Ingredients

  • 2tbspolive oil
  • ¾cuponiondiced
  • ½cupcelerysliced
  • ½cupcarrotspeeled, quartered, and sliced
  • 1pczucchinihalved and sliced
  • 2tspgarlicminced
  • Salt and pepper to taste
  • 14oztomatoesdiced
  • 4cupsvegetable broth
  • cuptomato paste
  • 2tspItalian Seasoning
  • 15ozwhite beanssmall, drained, and rinsed
  • 15ozkidney beansdrained and rinsed
  • ½cupgreen beansfrozen cut
  • ½cupshell pastasmall
  • 2cupsbaby spinach leaves
  • 2tbspparsleychopped

Instructions

  1. Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots, and zucchini to the pot.

  2. Cook until the vegetables are tender for about 3 to 5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

  3. Add the tomatoes, vegetable broth, tomato paste, and Italian seasoning to the pot. Bring to a simmer.

  4. Add the white beans, kidney beans, green beans, and pasta to the pot. Simmer for 10 to 15 minutes or until pasta and vegetables are tender.

  5. Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2 to 3 minutes or until wilted.

  6. Sprinkle the parsley over the soup and serve.

Nutrition

  • Calories: 586.26kcal
  • Fat: 6.29g
  • Saturated Fat: 0.99g
  • Monounsaturated Fat: 3.48g
  • Polyunsaturated Fat: 1.26g
  • Carbohydrates: 100.87g
  • Fiber: 31.47g
  • Sugar: 7.71g
  • Protein: 36.32g
  • Sodium: 1068.10mg
  • Calcium: 325.20mg
  • Potassium: 2689.43mg
  • Iron: 14.60mg
  • Vitamin A: 147.93µg
  • Vitamin C: 24.95mg
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