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OLIVE GARDEN MINESTRONE SOUP centered hero view, clean and uncluttered
Joe Rooney

Olive Garden Minestrone Soup Easy Recipe for Busy Nights

This Olive Garden Minestrone Soup is a hearty and flavorful vegetable soup that's perfect for an easy dinner or family weeknight meal. Loaded with tender beans, fresh veggies, and comforting pasta, this minestrone recipe is a fantastic copycat soup recipe that brings a taste of Italy right to your kitchen.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 192
Ingredients Method 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

Method
 

  1. Prepare all the vegetables and ingredients by chopping, slicing, and draining as needed.
  2. Heat olive oil in a large 6-8 quart pot over medium heat and add chopped onions, carrots, celery, and garlic; season generously with salt and pepper, then cook until they soften, about 4 to 6 minutes.
  3. Pour in the vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper; increase heat to bring the mixture to a boil.
  4. Add kidney beans, great northern beans, green beans, and pasta to the pot, stirring well; reduce heat and let it simmer partially covered for 8 to 10 minutes, stirring every couple of minutes to prevent sticking.
  5. Stir in the zucchini slices, fresh spinach, and chopped parsley, then simmer for an additional 2 minutes; adjust seasoning with salt and pepper to taste before serving warm.

Notes

  • This soup can be made ahead and refrigerated in an airtight container for up to 3-4 days. For longer storage, freeze it wrapped in aluminum foil for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.