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Olive Garden Minestrone Soup

A hearty and flavorful copycat of Olive Garden's Minestrone Soup that you can easily make at home in under an hour, packed with tender vegetables, beans, and pasta in a herby tomato broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil
  • 3/4 cup diced onion
  • 1/2 cup sliced celery
  • 1/2 cup carrots, peeled, quartered, and sliced
  • 1 zucchini, quartered and sliced
  • 2 teaspoons minced garlic
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1 can (15 ounces) small white beans (drain and rinse)
  • 1 can (15 ounces) kidney beans (drain and rinse)
  • 1/2 cup frozen cut green beans No need to thaw.
  • 1/2 cup small shell pasta
  • 2 cups baby spinach leaves
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper, to taste

Method
 

Preparation
  1. Set a large pot over medium-high heat and pour in the olive oil. Wait about a minute until the oil shimmers.
  2. Add the onion, celery, carrots, and zucchini. Stir to coat with oil and cook for 3 to 5 minutes until they soften.
  3. Stir in the minced garlic and cook for 30 seconds. Season with salt and black pepper.
  4. Pour in the diced tomatoes, vegetable broth, tomato paste, and Italian seasoning. Stir until the tomato paste dissolves and bring to a gentle simmer.
  5. Drain and rinse white and kidney beans. Add them to the pot along with the frozen green beans and shell pasta, stirring well.
  6. Let the soup simmer for 10 to 15 minutes, stirring occasionally, until the pasta is tender and the vegetables are cooked.
  7. Taste and adjust seasoning with more salt and black pepper if needed.
  8. Stir in the baby spinach and cook for 2 to 3 minutes until wilted.
  9. Finish with chopped fresh parsley and ladle into bowls, serving hot.

Notes

For best flavor, use fresh vegetables. Store leftovers in airtight containers for 3 to 4 days. To reheat, add a splash of water or broth.