Olive Garden Minestrone Soup
Recreate the famous Olive Garden Minestrone Soup at home with this easy, hearty, and healthy copycat recipe perfect for family dinners!
Equipment
- Large soup pot
- Wooden Spoon
- Ladle
- Cutting board
- Chef’s knife
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 medium zucchini diced
- 1 15 oz can diced tomatoes
- 4 cups vegetable broth
- 1 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can great northern beans, drained and rinsed
- 1 cup green beans chopped
- 1 cup small shell pasta or ditalini
- 2 cups fresh spinach
- 1 ½ tsp Italian seasoning
- Salt & pepper to taste
Instructions
- Step 1: Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.
- Step 2: Add garlic and zucchini; cook for another 2–3 minutes until fragrant.
- Step 3: Pour in diced tomatoes and vegetable broth. Stir in Italian seasoning, salt, and pepper. Bring to a boil.
- Step 4: Add kidney beans, great northern beans, and green beans. Reduce heat and simmer for 15 minutes.
- Step 5: Add pasta and cook until tender, about 10 minutes.
- Step 6: Stir in spinach and let it wilt for 1–2 minutes before serving. Adjust seasoning to taste.
Notes
- Use gluten-free pasta if needed.
- Add parmesan cheese before serving for authentic flavor.
- Great for meal prep or freezing!