Copycat Olive Garden Minestrone Soup by Todd Wilbur
Recreate the comforting flavors of a restaurant favorite with this Copycat Olive Garden Minestrone Soup by Todd Wilbur. Packed with a colorful medley of fresh zucchini, carrots, celery, and green beans, this hearty soup is brimming with plant-based goodness. Protein-rich red kidney and great northern beans join forces with tender baby spinach, ditalini pasta, and a fragrant blend of Italian herbs to create a soul-warming dish that’s both vegan-friendly and satisfying. With just 15 minutes of prep time and a simmer that melds the flavors to perfection, this cozy soup is perfect for busy weeknights or casual gatherings. Serve it piping hot with crusty bread for dipping, and enjoy a taste of Olive Garden from the comfort of your home!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium White onion, diced
- 1 medium Zucchini, diced
- 2 medium Carrots, diced
- 2 pieces Celery stalks, diced
- 3 cloves Garlic, minced
- 4 cups Vegetable broth
- 1 can (14.5 ounces) Canned diced tomatoes
- 1 can (15 ounces) Canned red kidney beans, drained and rinsed
- 1 can (15 ounces) Canned great northern beans, drained and rinsed
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Green beans, cut into 1-inch pieces
- 2 cups Baby spinach leaves
- 1 cup, uncooked Ditalini pasta
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion, zucchini, carrots, celery, and garlic. Cook for about 5-7 minutes, stirring frequently, until the vegetables are slightly softened.
Stir in the vegetable broth, canned diced tomatoes (with their juice), drained kidney beans, drained great northern beans, and tomato paste.
Add the dried basil, oregano, thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then lower the heat to medium-low and let it simmer uncovered for 20 minutes, stirring occasionally.
Add the green beans and simmer for an additional 5 minutes.
Meanwhile, cook the ditalini pasta in a separate pot according to package instructions until al dente. Drain and set aside.
Stir the baby spinach into the simmering soup and cook for another 2-3 minutes, until the spinach is wilted.
Add the cooked pasta to the soup and stir to combine. Adjust seasoning with additional salt and pepper if needed.
Serve hot with crusty bread or your favorite side.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 9.7 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
