Olive Garden Minestrone Soup

Bring the comforting flavors of Italy to your table with this hearty Olive Garden Minestrone Soup recipe, a vegetarian classic brimming with vibrant vegetables, tender beans, and perfectly cooked pasta in a rich tomato-based broth. This wholesome soup features a medley of zucchini, carrots, celery, and green beans, combined with cannellini and kidney beans for a boost of plant-based protein. Infused with fragrant herbs like basil, oregano, and thyme, and finished with fresh spinach, it's a nutritious, flavor-packed dish that's ready in just an hour. Whether enjoyed as a light dinner or a warming appetizer, serve it with crusty bread and a sprinkle of parmesan for an irresistible restaurant-quality experience at home! Perfect for meal prep and naturally vegetarian, this recipe is a must-try for soup lovers.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 cloves, minced Garlic
• 1 medium, diced Zucchini
• 2 medium, diced Carrots
• 2 diced Celery stalks
• 1 cup, trimmed and cut into 1-inch pieces Green beans
• 6 cups Vegetable broth
• 14.5 ounces Canned diced tomatoes
• 2 tablespoons Tomato paste
• 1.5 teaspoons Dried basil
• 1.5 teaspoons Dried oregano
• 1 teaspoon Dried thyme
• 1 unit Bay leaf
• 1 can (15 ounces), drained and rinsed Cannellini beans
• 1 can (15 ounces), drained and rinsed Red kidney beans
• 0.75 cup, uncooked Small shell pasta
• 2 cups, roughly chopped Fresh spinach
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper
• 0 As needed for optional garnish Parmesan cheese

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion, minced garlic, diced zucchini, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables soften.

Step 3

Stir in the green beans and cook for another 2-3 minutes.

Step 4

Pour in the vegetable broth, canned diced tomatoes (including their juices), and tomato paste. Stir to combine.

Step 5

Add the dried basil, oregano, thyme, and the bay leaf. Bring the soup to a gentle boil over medium-high heat.

Step 6

Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.

Step 7

Add the cannellini beans, red kidney beans, and uncooked small shell pasta to the pot. Cook for another 10 minutes, stirring occasionally, until the pasta is tender.

Step 8

Remove the bay leaf and stir in the chopped spinach. Continue cooking for 1-2 minutes until the spinach wilts.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

Serve hot, optionally garnished with freshly grated parmesan cheese. Pair with crusty bread for a complete meal!

Nutrition Facts

Serving size	4027.7 grams (4027.7g)

Amount per serving	% Daily Value*
Calories	2666

Total Fat 67.60g	87%
Saturated Fat 16.70g	84%
Polyunsaturated Fat 10.90g
Cholesterol 33mg	11%
Sodium 11353mg	494%
Total Carbohydrate 428.30g	156%
Dietary Fiber 85.10g	304%
Total Sugars 85.80g
Protein 114.60g	229%

Vitamin D 0IU	0%
Calcium 1441mg	111%
Iron 33mg	181%
Potassium 9118mg	194%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 16.5%

Carbs: 61.6%