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Olive Garden Minestrone Soup (Copycat)
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Olive Garden Minestrone Soup (Copycat)

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.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8 servings (2 cups each)
Calories: 241 kcal
Course: Soup
Cuisine: Italian, American

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced (about 1 1/2 cups)
  • 3 medium carrot peeled and diced (about 1 1/2 cups
  • 4 celery chopped, ribs
  • 1 medium zucchini quartered lengthwise and chopped into 1/2-inch pieces
  • salt freshly ground
  • black pepper freshly ground
  • 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 green beans frozen, cut
  • 1 cup small shell pasta (see note 3)
  • 2 tablespoons tomato paste (see note 2)
  • 1 bay leaf
  • Parmesan Cheese for serving, freshly grated

Instructions

    Cup of Yum
  1. 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.
  2. Add garlic, Italian seasoning, and red chili flakes, and cook until fragrant, about 30 seconds.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 8 servings (2 cups each)

Amount Per Serving

Calories 241

% 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.