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Olive Garden Minestrone Soup

Copycat Olive Garden Minestrone Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 230
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 stalks celery, sliced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 6 cups vegetable stock
  • 1 (15 oz) can diced tomatoes, with juices
  • 1 Parmesan rind (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¾ tsp salt, plus more to taste
  • ½ tsp black pepper
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 cup cut green beans (1‑inch pieces)
  • ½ cup dry small pasta (ditalini or small shells)
  • 1 medium zucchini, diced
  • 2 cups lightly packed baby spinach
  • Grated Parmesan, for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook 6 minutes until softened. Stir in garlic and cook 1 minute.
  2. Add tomato paste and cook 1 minute. Pour in stock and tomatoes, add Parmesan rind, oregano, basil, salt, and pepper. Bring to a boil, then reduce to a simmer.
  3. Stir in kidney beans, cannellini beans, and green beans. Simmer 10 minutes, until green beans are tender.
  4. Add pasta and zucchini; cook 8 to 10 minutes, until pasta is al dente and zucchini is tender. Stir occasionally.
  5. Turn off heat, stir in spinach, and let wilt. Remove rind. Serve in bowls with grated Parmesan and a drizzle of olive oil.

Notes

If you plan on having leftovers, cook the pasta separately and add it to each bowl when serving. This keeps the pasta from soaking up too much broth and turning mushy. The soup tastes even richer the next day, so don’t hesitate to make it ahead.