Olive Garden Minestrone Soup (Copycat)
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Olive Garden Minestrone Soup (Copycat)
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Enjoy a warm, comforting bowl of Olive Garden Minestrone Soup (Copycat) with this easy recipe! Packed with fresh vegetables, beans, and pasta in a flavorful broth, it’s a healthy, hearty meal that tastes just like the restaurant favorite.
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Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced (about 1 1/2 cups)
- 3 medium carrots peeled and diced (about 1 1/2 cups)
- 4 celery ribs chopped
- 1 medium zucchini quartered lengthwise and chopped into 1/2-inch pieces
- Salt and freshly ground black pepper
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red chili flakes
- 8 cups vegetable broth (see note 1)
- 1 (14.5 ounce) can cannellini beans drained and rinsed
- 1 (14.5 ounce) can Kidney Beans drained and rinsed
- 1 (14.5 ounce) can diced tomatoes undrained
- 2 cups kale stemmed and chopped, or fresh spinach leaves
- 1 cup frozen cut green beans
- 1 cup small shell pasta (see note 3)
- 2 tablespoons tomato paste (see note 2)
- 1 bay leaf
- freshly grated Parmesan cheese for serving
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Instructions
- In a large pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onion, carrots, celery, zucchini, and a pinch of salt, and cook until vegetables are softened, about 10 to 12 minutes.
- Add garlic, Italian seasoning, and red chili flakes, and cook until fragrant, about 30 seconds.
- Stir in vegetable broth, Cannelini beans, kidney beans, diced tomatoes and their juice, kale, green beans, pasta, tomato paste, bay leaf, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil.
- Reduce heat and simmer until pasta is al dente, about 10 to 12 minutes. Remove bay leaf. Season to taste with salt and freshly ground black pepper. Garnish individual bowls with Parmesan cheese and serve.
Notes
- Vegetable broth: I keep jars of homemade vegetable stock in the freezer, but store-bought is also good. Or, make broth from Better than Bouillon Roasted Vegetable Base. Or substitute chicken broth.
- Tomato paste: If you don’t want to open a small can of tomato paste, look for a tube at the grocery store.
- Small shell pasta: Or substitute any small pasta such as ditalini or macaroni.
- Yield: This recipe makes at least 16 cups of soup, enough for 8 servings (2 cups each). To serve as a first course, you'll have 16 servings, 1 cup each.
Nutrition Information
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Serving
2 cups
Calories
241kcal
(12%)
Carbohydrates
41g
(14%)
Protein
11g
(22%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
791mg
(33%)
Potassium
782mg
(22%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
4644IU
(93%)
Vitamin C
20mg
(22%)
Calcium
118mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings (2 cups each)
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 241kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 791mg | 33% |
| Potassium | 782mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 4644IU | 93% |
| Vitamin C | 20mg | 22% |
| Calcium | 118mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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