Olive Garden Minestrone Soup Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
8 servings
-
Calories
192 kcal
-
Course
Main Course, Appetizer, Soup
Olive Garden Minestrone Soup Recipe
Description
This minestrone soup recreates the Olive Garden version by gently sautéing aromatic vegetables such as onion, carrot, celery, and garlic to develop flavor. Vegetable broth, diced tomatoes, tomato paste, and Italian seasoning form the savory base, along with optional crushed red pepper for mild heat.
Beans including kidney and great northern provide protein and texture, while pasta shells add body. Frozen green beans, fresh zucchini slices, spinach, and parsley leaves incorporate fresh textures and bright notes. The soup is simmered carefully to soften pasta without sticking, resulting in a broth rich with vegetable and herb flavor.
Best served hot, this soup works well as a light meal or starter. It can be stored in the refrigerator for up to 3-4 days or frozen up to 3 months. Thawing overnight and reheating gently preserves texture and flavor.
Ingredients
- 2 tablespoons olive oil
- 1 large onion peeled and chopped
- ¾ cup carrot sliced
- ½ cup celery sliced
- 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 Kidney Beans drained, canned
- 15 ounces great northern beans drained, canned
- ¾ cup green beans frozen, cut
- ½ cup pasta shells, ditalini, macaroni, small, dried
- 1 small zucchini halved and sliced
- 2 large baby spinach fresh, handfuls
- 1 tablespoon parsley fresh chopped
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 can be prepared in advance and stored refrigerated for up to 3-4 days.
- For longer storage, freeze the soup in a foil-wrapped container for up to 3 months.
- Defrost in the refrigerator overnight before reheating on the stove or microwave.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
