Description
This Olive Garden Minestrone Soup recipe delivers a hearty and flavorful Italian classic packed with fresh vegetables, beans, and tender pasta in a comforting tomato-based broth. Perfect for a wholesome, filling meal, this soup is easy to make and ideal for family dinners or meal prepping.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons oil (avocado or olive)
- 1 cup onion (finely diced)
- 2 stalks celery (cut into ½-inch slices)
- 1 cup carrots (quartered, cut into ½-inch pieces)
- 3 cloves garlic (finely minced)
- 1 squash or zucchini (quartered, cut into ½-inch pieces)
- ¾ cup frozen green beans
- 2 cups spinach (coarsely chopped)
Liquids & Canned Goods
- 6 cups vegetable broth (regular sodium)
- 1 (15-ounce) can fire-roasted tomatoes
- 3 tablespoons tomato paste
- 1 (15-ounce) can cannellini beans (canned, rinsed and drained)
- 1 (15-ounce) can red kidney beans (canned, rinsed and drained)
Seasonings & Pasta
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano (dried)
- 1 teaspoon parsley (dried)
- 1 tablespoon sugar (optional)
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ¼ – ½ teaspoon red pepper flakes (optional)
- ½ cup ditalini pasta (or elbow macaroni)
Instructions
- Sauté Vegetables: Add oil to a large Dutch oven along with the onions, celery, and carrots. Cook over medium heat for 2-3 minutes, or until the vegetables become translucent. Add garlic and continue cooking for an additional 30 seconds, or until fragrant.
- Add Broth and Seasonings: Pour in the vegetable broth and add the fire-roasted tomatoes, tomato paste, Italian seasoning, oregano, parsley, sugar (if using), salt, black pepper, and red pepper flakes. Stir well to combine all ingredients. Increase the heat to high and bring the mixture to a boil.
- Add Beans, Squash, and Pasta: Once boiling, add the diced squash along with the rinsed and drained cannellini and red kidney beans. Bring back to a boil, then add the ditalini pasta and frozen green beans. Reduce heat to medium-high and boil for 7-8 minutes, or until the pasta is cooked al dente.
- Finish and Serve: Stir in the chopped spinach and turn off the heat. Allow the soup to sit for a few minutes to meld flavors and let the spinach wilt before serving.
Notes
- Use fire-roasted tomatoes for a richer, smokier flavor.
- Adjust red pepper flakes to your heat preference or omit for a milder soup.
- For a gluten-free version, substitute ditalini pasta with gluten-free pasta.
- The optional sugar helps balance the acidity of the tomatoes but can be skipped if preferred.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
