Olive Garden Minestrone Soup
Copycat Olive Garden Minestrone Soup is warm and comforting, perfect for chilly nights. Recreate this popular menu item in 45 minutes!
Ingredients
- 2 medium yellow onions, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 2 tablespoons extra virgin olive oil
- 2 large carrots, diced (about 1 cup)
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons tomato paste
- 1 can (15 ounces) fire-roasted diced tomatoes, including juices
- 1 can (15 ounces) white beans (cannellini or navy), drained and rinsed
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 6 cups vegetable stock or chicken stock
- 1 tablespoon dried Italian seasoning
- 1 medium zucchini, sliced into half-moons
- 2 cups fresh spinach, roughly chopped
- 2/3 cup small shell pasta
- Kosher salt and fresh ground black pepper, to taste
- Fresh parsley, chopped (optional garnish)
- Grated parmesan cheese optional garnish
Instructions
- Sauté the Base Vegetables: In a large stockpot or Dutch oven, heat 2 tablespoons extra virgin olive oil over medium heat. Add 2 medium yellow onions, diced and 2 stalks celery, diced . Cook until softened and fragrant, about 5 minutes, stirring occasionally.
- Build the Soup Base: Add 2 large carrots, diced, 1 cup fresh green beans, trimmed and cut into 1-inch pieces, 2 tablespoons tomato paste, 1 can (15 ounces) fire-roasted diced tomatoes, including juices, 1 can (15 ounces) white beans (cannellini or navy), drained and rinsed, 1 can (15 ounces) red kidney beans, drained and rinsed, 6 cups vegetable stock or chicken stock, and 1 tablespoon dried Italian seasoning. Stir to combine and bring the soup to a boil.
- Simmer: Reduce the heat to medium-low and simmer uncovered for 10 minutes. This helps the flavors meld together.
- Add Quick-Cooking Veggies & Pasta: Stir in 1 medium zucchini, sliced into half-moons, 2 cups fresh spinach, roughly chopped, and 2/3 cup small shell pasta. Cook until the pasta is al dente, about 10 minutes. Stir occasionally so the pasta doesn’t stick to the bottom.
- Season and Serve: Taste and adjust seasoning with Kosher salt and fresh ground black pepper, to taste as needed. Remove from heat. Ladle soup into bowls and garnish with Fresh parsley, chopped or Grated parmesan cheese, if desired. Serve immediately with breadsticks or crusty bread.
Notes
Make-Ahead Tips: Prepare the soup base (through Step 3) up to 2 days in advance and refrigerate. When ready to serve, reheat the base, then add zucchini, spinach, and pasta in the last 10 minutes of cooking. This keeps the vegetables fresh and the pasta from becoming soggy.
Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days. Keep in mind that the pasta will continue to absorb broth as it sits, so the soup may thicken. You can always stir in extra stock when reheating.
Freezing: For best results, freeze the soup without the pasta. Cook through Step 3, cool completely, and freeze in airtight containers for up to 3 months. Add freshly cooked pasta when reheating.
Reheating: Reheat on the stovetop over medium heat until warmed through, stirring in extra stock or water as needed. Microwave individual portions in 1-minute intervals, stirring in between.
Nutrition
Serving: 1 | Calories: 177cal | Carbohydrates: 29g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 742mg | Sugar: 5g | Fiber: 7g | Calcium: 95mg | Iron: 3mg