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Olive Garden Minestrone Soup Copycat recipe, served and ready to eat, easy homemade dinner
Yesica Andrews

Olive Garden Minestrone Soup Copycat Made Cozy and Easy

This Olive Garden Minestrone Soup Copycat is the perfect easy dinner for busy weeknights or family dinners. Loaded with fresh vegetables, beans, and pasta, this homemade minestrone soup is a comforting vegetable bean soup that delivers hearty flavor in every bowl.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 192
Ingredients Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion peeled and chopped
  • ¾ cup sliced carrots
  • ½ cup sliced celery
  • 3-4 cloves garlic minced
  • 32 ounces vegetable broth
  • 14 ounces diced tomatoes
  • ¼ cup tomato 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

Notes

  • This soup is excellent for making ahead and storing in the refrigerator for up to 3-4 days or freezing for up to 3 months. After cooling, place it in an airtight container. When freezing, wrap the container with aluminum foil. Defrost in the fridge overnight and warm gently on the stovetop or in the microwave.