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.
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
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Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots, and zucchini to the pot.
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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.
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Add the tomatoes, vegetable broth, tomato paste, and Italian seasoning to the pot. Bring to a simmer.
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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.
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Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2 to 3 minutes or until wilted.
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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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