4.9 from 147 votes
Olive Garden Minestrone Soup
This minestrone soup blends a variety of fresh vegetables, white and kidney beans, and shell pasta in a savory tomato and vegetable broth. Aromatics like onion, celery, carrot, garlic, and Italian seasoning create a fragrant base, while simmering with diced tomatoes and beans creates a hearty, filling soup. The tender pasta rounds out the texture, making this a comforting, vegetable-rich meal.
Prep Time
15 mins
Cook Time
1 hr
Servings:
8
Calories:
204 kcal
Course:
Soup
Cuisine:
Italian
Ingredients
- 2 tablespoons olive oil
- 1 cup white onion diced
- 1/2 cup celery diced
- 1/2 cup carrot peeled, diced
- 1 zucchini diced
- 2 teaspoons garlic minced
- 14 ounces diced tomatoes canned
- 32 ounces vegetable stock
- 1 bay leaf
- 1 1/2 tablespoons Italian seasoning
- 2 tablespoons tomato paste
- 15 ounces White beans drained and rinsed, small, canned
- 15 ounces Kidney Beans drained and rinsed, canned
- 1 cup green beans You can use fresh, frozen
- 1/2 cup shell pasta small shaped
- parsley for garnish
Instructions
- Heat olive oil in a large stockpot over medium heat.
- When oil is hot add onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables turn color and soften.
- Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot. Bring to a boil and turn down to simmer.
- Add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
- Season with salt and pepper.
- If desired, garnish with parsley.
Cup of Yum
Notes
- Cut vegetables into uniform small pieces for even cooking and good texture.
- Sauté onions, celery, and carrots first to build a strong flavor base and avoid raw tastes.
- Add pasta near the end of cooking to prevent overcooking and mushiness.
- For freezing or meal prep, cook pasta separately and add when reheating to maintain texture.
- You can substitute yellow squash for zucchini or add leftover vegetables to reduce waste.
- Using roasted diced tomatoes imparts a deeper flavor to the soup.
Nutrition Information
Calories
204kcal
(10%)
Carbohydrates
34g
(11%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
710mg
(30%)
Potassium
755mg
(16%)
Fiber
9g
(36%)
Sugar
6g
(12%)
Vitamin A
1885IU
(38%)
Vitamin C
14.4mg
(16%)
Calcium
115mg
(12%)
Iron
3.9mg
(22%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 204
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 710mg | 30% |
| Potassium | 755mg | 16% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1885IU | 38% |
| Vitamin C | 14.4mg | 16% |
| Calcium | 115mg | 12% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.