When it comes to hearty, flavorful soups, nothing beats the comforting warmth of Olive Garden Minestrone Soup. This iconic Italian-inspired dish is a medley of fresh vegetables, tender pasta, and savory broth, making it a favorite for both family dinners and cozy nights at home. Packed with nutrients and flavor, it’s also vegetarian and easily adaptable for various dietary preferences.

Whether you’re recreating the magic of Olive Garden or looking for a wholesome recipe to add to your rotation, this minestrone soup delivers on all fronts.

Why You’ll Love This Olive Garden Minestrone Soup :

• Loaded with Vegetables: A delicious way to get your daily servings of veggies.
• Vegetarian-Friendly: Perfect for plant-based eaters, but also easily adaptable for meat-lovers.
• Simple Ingredients: Made with pantry staples and fresh produce.
• Customizable: Swap ingredients based on season or preference for a unique twist.

Ingredients For Olive Garden Minestrone Soup :

For the Soup Base:

• 2 tablespoons olive oil: Adds richness and helps sauté the vegetables.
• 3/4 cup onion, diced: Provides a savory foundation.
• 1/2 cup celery, sliced: Adds texture and mild flavor.
• 1/2 cup carrots, peeled, quartered, and sliced: Contributes sweetness and color.
• 1 zucchini, quartered and sliced: A tender vegetable that absorbs the soup’s flavors.
• 2 teaspoons minced garlic: Enhances the aromatic profile.
• Salt and pepper to taste: Balances and amplifies flavors.

For the Broth:

• 1 14-ounce can diced tomatoes: Adds acidity and richness.
• 4 cups vegetable broth: Forms the savory liquid base.
• 1/4 cup tomato paste: Concentrated flavor that deepens the soup.
• 2 teaspoons Italian seasoning: Infuses the soup with classic herbs like oregano and basil.

For the Add-Ins:

• 1 15-ounce can small white beans, drained and rinsed: Adds protein and creaminess.
• 1 15-ounce can kidney beans, drained and rinsed: Provides a hearty, earthy flavor.
• 1/2 cup frozen cut green beans: A crisp and tender vegetable addition.
• 1/2 cup small shell pasta: Absorbs the broth and adds a comforting texture.
• 2 cups baby spinach leaves: Brings a fresh, vibrant finish.
• 2 tablespoons chopped parsley: For garnish and brightness.

Step-by-Step Instructions :

1. Prepare the Vegetables:

1. Heat olive oil in a large pot over medium-high heat.
2. Add onion, celery, carrots, and zucchini. Sauté for 3-5 minutes until vegetables are tender.
3. Stir in minced garlic and cook for another 30 seconds. Season with salt and pepper to taste.

2. Build the Broth:

1. Add diced tomatoes, vegetable broth, tomato paste, and Italian seasoning to the pot.
2. Stir well and bring the mixture to a simmer.

3. Add the Beans and Pasta:

1. Stir in the white beans, kidney beans, green beans, and pasta.
2. Simmer for 10-15 minutes, or until the pasta and vegetables are tender.

4. Finish with Spinach:

1. Stir in baby spinach leaves and cook for 2-3 minutes, just until wilted.
2. Taste and adjust seasoning with salt and pepper if needed.

5. Garnish and Serve:

1. Sprinkle chopped parsley over the soup.
2. Serve hot with crusty bread or a side salad for a complete meal.

Tips for a Perfect Minestrone Soup :

• Prep Ahead: Chop all vegetables beforehand to streamline the cooking process.
• Don’t Overcook the Pasta: Add pasta closer to the end to prevent it from becoming mushy.
• Adjust Consistency: Add more broth if you prefer a thinner soup.
• Enhance Flavor: A splash of balsamic vinegar or a sprinkle of Parmesan cheese adds depth.

Variations :

1. Protein Boost:

• Add shredded rotisserie chicken or cooked Italian sausage for a heartier version.

2. Gluten-Free Option:

• Substitute pasta with gluten-free varieties or use rice instead.

3. Seasonal Vegetables:

• Swap zucchini for yellow squash, add sweet potatoes, or include leafy greens like kale.

4. Spicy Minestrone:

• Incorporate red pepper flakes or a pinch of cayenne for a kick.

5. Vegan Minestrone:

• Ensure the pasta and broth are vegan-friendly and skip any optional Parmesan garnish.

Serving Suggestions :

• Bread Pairings: Serve with garlic bread, focaccia, or a warm baguette.
• Salads: Pair with a crisp Caesar salad or a light Italian vinaigrette salad.
• Toppings: Garnish with freshly grated Parmesan, a drizzle of olive oil, or toasted croutons.

Storage and Leftovers :

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in individual portions for up to 3 months. Reheat gently on the stovetop or in the microwave.
• Reheat Tips: Add a splash of broth or water if the soup has thickened too much after refrigeration.

FAQs :

1. Can I make this soup ahead of time?
Yes, Olive Garden Minestrone Soup tastes even better the next day as the flavors meld together.

2. Can I use fresh beans instead of canned?
Absolutely! Just ensure they’re pre-cooked before adding them to the soup.

3. How do I prevent the pasta from absorbing too much broth?
Cook the pasta separately and add it to individual servings right before eating.

4. Is this recipe freezer-friendly?
Yes, but for best results, freeze the soup without the pasta and add freshly cooked pasta when reheating.

5. Can I use chicken broth instead of vegetable broth?
Yes, but note that it will no longer be vegetarian.

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Yield: 6

Olive Garden Minestrone Soup

Print

Olive Garden Minestrone Soup is a hearty, wholesome dish that brings the comfort of Italian cooking to your kitchen. Whether enjoyed as a main meal or a side, it’s a recipe you’ll find yourself making on repeat!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• - 2 tbsp olive oil
• - 3/4 cup onion, diced
• - 1/2 cup celery, sliced
• - 1/2 cup carrots, quartered and sliced
• - 1 zucchini, quartered and sliced
• - 2 tsp minced garlic
• - 1 14 oz can diced tomatoes
• - 4 cups vegetable broth
• - 1/4 cup tomato paste
• - 2 tsp Italian seasoning
• - 1 15 oz can white beans, drained and rinsed
• - 1 15 oz can kidney beans, drained and rinsed
• - 1/2 cup frozen green beans
• - 1/2 cup small shell pasta
• - 2 cups baby spinach leaves
• - 2 tbsp parsley, chopped

Instructions

1. Sauté onion, celery, carrots, and zucchini in olive oil until tender. Add garlic and cook for 30 seconds.
2. Add diced tomatoes, vegetable broth, tomato paste, and Italian seasoning. Bring to a simmer.
3. Stir in white beans, kidney beans, green beans, and pasta. Simmer for 10-15 minutes until tender.
4. Add spinach leaves and cook for 2-3 minutes until wilted. Adjust seasoning.
5. Garnish with parsley and serve warm.

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