Olive Garden Minestrone Soup
User Reviews
5
Olive Garden Minestrone Soup
Description
The minestrone soup features a medley of diced onion, celery, carrots, and zucchini sautéed in olive oil until tender, allowing their flavors to gently soften. Garlic is added briefly for aromatic depth. Tomato paste and diced tomatoes with Italian seasoning enrich the broth, providing acidity and herbaceous notes.
White beans and kidney beans contribute protein and creaminess, while frozen green beans and small shell pasta add texture and body to the soup. Everything simmers together until the pasta and vegetables are cooked through, creating a hearty yet light broth.
The soup is brought together at the end with fresh baby spinach wilted into the broth, adding a bright green color and subtle freshness. Chopped parsley sprinkled on top finishes the dish with a mild herbal accent. This soup makes a comforting, flexible meal suited for a starter or light main course.
Ingredients
- 2 tablespoons olive oil
- 3/4 cup onion diced
- 1/2 cup celery sliced
- 1/2 cup carrot peeled, quartered and sliced
- 1 zucchini quartered and sliced
- 2 teaspoons garlic minced
- salt to taste
- black pepper to taste
- 1 ounce can diced tomatoes
- 4 cups vegetable broth
- 1/4 cup tomato paste
- 2 teaspoons Italian seasoning
- 1 ounce can White beans drained and rinsed, small
- 1 ounce can Kidney Beans drained and rinsed
- 1/2 cup green beans frozen, cut
- 1/2 cup small shell pasta
- 2 cups baby spinach leaves
- 2 tablespoons parsley chopped
Instructions
- Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
- Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
- Add the tomatoes, vegetable broth, tomato paste and Italian seasoning 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.
- Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
- Sprinkle the parsley over the soup and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Sodium | 644mg | 27% |
| Potassium | 1047mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 3335IU | 67% |
| Vitamin C | 14.3mg | 16% |
| Calcium | 127mg | 13% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
