Description
This Olive Garden Minestrone Soup recipe is a hearty and flavorful vegetarian soup packed with fresh vegetables, beans, and pasta simmered in a rich tomato-based broth. Inspired by the classic Italian-American restaurant favorite, it is perfect for a comforting meal that balances nutrition and taste.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons oil (avocado or olive)
- 1 cup onion (finely diced)
- 2 stalks celery (cut into ½-inch slices)
- 1 cup carrots (quartered, cut into ½-inch pieces)
- 3 cloves garlic (finely minced)
- 1 squash or zucchini (quartered, cut into ½-inch pieces)
- ¾ cup frozen green beans
- 2 cups spinach (coarsely chopped)
Broth and Seasonings
- 6 cups vegetable broth (regular sodium)
- 1 (15-ounce) can fire-roasted tomatoes
- 3 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano (dried)
- 1 teaspoon parsley (dried)
- 1 tablespoon sugar (optional)
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ – ½ teaspoon red pepper flakes (optional)
Beans and Pasta
- 1 (15-ounce) can cannellini beans (canned, rinsed and drained)
- 1 (15-ounce) can red kidney beans (canned, rinsed and drained)
- ½ cup ditalini pasta (or elbow)
Instructions
- Sauté Aromatics: Add oil to a large Dutch oven along with the onions, celery, and carrots. Cook over medium heat for 2-3 minutes, or until the vegetables become translucent. Add garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Add Liquids and Seasonings: Pour in the vegetable broth and add the fire-roasted tomatoes, tomato paste, Italian seasoning, oregano, parsley, sugar (if using), salt, black pepper, and red pepper flakes. Mix until everything is well combined. Increase heat to high and bring the mixture to a boil.
- Cook Vegetables and Pasta: Once boiling, add the squash and rinsed and drained beans. Bring everything back to a boil, then add the ditalini pasta and frozen green beans. Reduce the heat to medium-high and cook for 7-8 minutes, or until the pasta is al dente.
- Finish with Spinach and Serve: Stir in the chopped spinach and turn off the heat. Allow the soup to sit for a few minutes to let the flavors meld before serving.
Notes
- For a richer flavor, use olive oil instead of avocado oil.
- Adjust the red pepper flakes based on your spice preference or omit for a milder soup.
- You can substitute ditalini pasta with elbow macaroni or small shell pasta.
- Adding sugar is optional and helps balance the acidity of the tomatoes.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
