Minestrone Soup

Name: Minestrone Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving
Ingredients: 4 Tablespoons extra-virgin olive oil; 1 medium yellow onion; 2 medium carrots; 2 medium ribs celery; 4 cloves garlic; 1 zucchini; 14 ounces canned petite diced tomatoes; 4 cups vegetable broth; 4 cups water; ¼ cup tomato paste; 2 teaspoons Italian seasoning; 1 teaspoon fine sea salt; ½ teaspoon ground black pepper; 15 ounces canned small white beans; 15 ounces canned kidney beans; ½ cup frozen cut green beans; 1 cup small shell pasta; 2 cups baby spinach; freshly grated Parmesan cheese

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Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6
Calories
372 kcal
Course
Main Course
Cuisine
American

Minestrone Soup

Brielle Tran

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A delicious vegetable soup with a tomato broth, vegetables, beans and pasta. Make this copycat Olive Garden Minestrone soup for an easy dinner.

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Ingredients

Servings

4 Tablespoons extra-virgin olive oil divided
1 medium yellow onion chopped
2 medium carrots peeled and chopped
2 medium ribs celery chopped
4 cloves garlic minced
1 zucchini quartered and sliced
14 ounces canned petite diced tomatoes
4 cups vegetable broth
4 cups water
¼ cup tomato paste
2 teaspoons Italian seasoning
1 teaspoon fine sea salt
½ teaspoon ground black pepper
15 ounces canned small white beans rinsed and drained
15 ounces canned kidney beans rinsed and drained
½ cup frozen cut green beans
1 cup small shell pasta
2 cups baby spinach
freshly grated Parmesan cheese for garnishing (optional)

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
Cook until the vegetables are tender, 7-8 minutes. Add the garlic and cook for 30 seconds or until fragrant.
Add the zucchini, tomatoes, vegetable broth, water, tomato paste, Italian seasoning, salt and pepper to the pot. Bring to a simmer.
Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
Sprinkle the Parmesan cheese over the soup and serve.

Notes

FRIDGE: Transfer leftovers to an airtight container and refrigerate for 3-4 days.
FREEZER: Leftovers stored in an airtight container can be frozen for up to 3 months. Allow to thaw before reheating.
Let your soup completely cool before transferring it to the fridge or freezer! To reheat, place on the stovetop or in the microwave until warmed through.

Nutrition Information

Show Details

Calories 372kcal (19%) Carbohydrates 57g (19%) Protein 16g (32%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Sodium 1420mg (59%) Potassium 1229mg (35%) Fiber 13g (52%) Sugar 11g (22%) Vitamin A 5178IU (104%) Vitamin C 22mg (24%) Calcium 169mg (17%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 372 kcal

% Daily Value*

Calories	372kcal	19%
Carbohydrates	57g	19%
Protein	16g	32%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Sodium	1420mg	59%
Potassium	1229mg	26%
Fiber	13g	52%
Sugar	11g	22%
Vitamin A	5178IU	104%
Vitamin C	22mg	24%
Calcium	169mg	17%
Iron	6mg	33%