Olive Garden Minestrone Soup Recipe

Name: Olive Garden Minestrone Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion; ¾ cup sliced carrots; ½ cup sliced celery; 3-4 cloves garlic; 32 ounces vegetable broth; 14 ounces diced tomatoes; ¼ cup tomato paste; 1 tablespoon Italian seasoning; ¼ - ½ teaspoon crushed red pepper; 15 ounces canned kidney beans; 15 ounces canned Great Northern beans; ¾ cup frozen cut green beans; ½ cup small dried pasta; 1 small zucchini; 2 large handfuls fresh baby spinach; 1 tablespoon fresh chopped parsley

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8 servings
Calories
192 kcal
Course
Main Course, Appetizer, Soup
Cuisine
Italian, American

Olive Garden Minestrone Soup Recipe

Gael Hudson

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An easy copycat Olive Garden minestrone soup recipe for that hearty, flavorful vegetarian (and vegan!) soup you know and love. Serve with breadsticks and salad to get the full restaurant experience!

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Ingredients

Servings

2 tablespoons olive oil
1 large onion peeled and chopped
¾ cup sliced carrots
½ cup sliced celery
3-4 cloves garlic minced
32 ounces vegetable broth
14 ounces diced tomatoes
¼ cup tomato paste
1 tablespoon Italian seasoning
¼ - ½ teaspoon crushed red pepper optional
15 ounces canned kidney beans drained
15 ounces canned Great Northern beans drained
¾ cup frozen cut green beans
½ cup small dried pasta shells, ditalini, macaroni
1 small zucchini halved and sliced
2 large handfuls fresh baby spinach
1 tablespoon fresh chopped parsley

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Instructions

Chop and prepare all necessary ingredients. Set a large 6-8 quart saucepot over medium heat.
Add the olive oil to the pot. Once hot, add the chopped onions, carrots, celery, and garlic. Generously salt and pepper. Sauté for 4-6 minutes to soften.
Add the vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Bring to a boil.
Once boiling, stir in the kidney beans, great northern beans, green beans, and pasta. Stir well and simmer for 8-10 minutes, partially covered. Make sure to stir every 2 minutes, so the pasta doesn’t stick to the bottom.
Finally, add in the sliced zucchini, spinach leaves, and parsley. Stir and simmer for 2 minutes. Taste, then salt and pepper as needed. Serve warm.

Notes

This soup recipe is great to make ahead and keep in the fridge or freezer! Once the soup has cooled, transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. To freeze, wrap the container in a layer of aluminum foil and keep in the freezer for up to 3 months. Defrost overnight in the fridge and reheat on the stovetop or microwave.

Nutrition Information

Show Details

Serving 1.25cups Calories 192kcal (10%) Carbohydrates 32g (11%) Protein 9g (18%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 680mg (28%) Potassium 686mg (20%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 2649IU (53%) Vitamin C 16mg (18%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 192 kcal

% Daily Value*

Serving	1.25cups
Calories	192kcal	10%
Carbohydrates	32g	11%
Protein	9g	18%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Sodium	680mg	28%
Potassium	686mg	15%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	2649IU	53%
Vitamin C	16mg	18%
Calcium	93mg	9%
Iron	3mg	17%