Minestrone soup... With a fine broth, fresh vegetables, pasta and beans, minestrone soup is one of those magical dishes that manages to be both light and hearty.
The classic Olive Garden restaurant chain is best known for its Italian-inspired pasta dishes. However, they also offer a great minestrone soup that is incredibly popular! Who else hesitates between a small bowl before an appetizer or a large bowl for an entree?
(Better Than) Olive Garden Minestrone Soup
An easy Olive Garden Minestrone Soup recipe for a hearty, flavorful vegetarian (and vegan!) soup you know and love. Serve with breadsticks and a salad for the full restaurant experience!
- prep time: 20 MINUTES
- cook time: 20 MINUTES
- total time: 40 MINUTES
- 2 tablespoons olive oil
- 1 large peeled and chopped
- ¾ cup sliced
- ½ cup sliced celery
- 3-4 cloves garlic minced
- 32 ounces vegetable broth
- 14 ounces diced tomatoes
- ¼ cup paste
- 1 tablespoon Italian seasoning
- ¼ - ½ teaspoon crushed red pepper optional
- 15 ounces canned kidney beans drained
- 15 ounces canned great northern beans drained
- ¾ cup frozen cut green beans
- ½ cup small dried pasta shells, ditalini, macaroni
- 1 small zucchini halved and sliced
- 2 large handfuls fresh baby spinach
- 1 tablespoon fresh chopped parsley
- Chop and prepare all necessary ingredients. Put a large 6 to 8 liter saucepan over medium heat.
- Add the olive oil to the pot. Once hot, add the chopped onions, carrots, celery and garlic. Season generously with salt and pepper. Sauté for 4 to 6 minutes to soften.
- Add vegetable broth, diced tomatoes, paste, Italian seasoning and crushed red pepper. Bring to a boil.
- Once boiling, stir in kidney beans, Great Northern beans, green beans and pasta. Stir well and simmer for 8-10 minutes, partially covered. Be sure to stir every 2 minutes so that the pasta does not stick to the bottom.
- Finally, add the sliced zucchini, spinach leaves and parsley. Stir and simmer for 2 minutes. Taste and add salt and pepper if necessary. Serve hot.