Olive Garden Minestrone Soup
Bring the comforting flavors of Italy to your table with this hearty Olive Garden Minestrone Soup recipe, a vegetarian classic brimming with vibrant vegetables, tender beans, and perfectly cooked pasta in a rich tomato-based broth. This wholesome soup features a medley of zucchini, carrots, celery, and green beans, combined with cannellini and kidney beans for a boost of plant-based protein. Infused with fragrant herbs like basil, oregano, and thyme, and finished with fresh spinach, it's a nutritious, flavor-packed dish that's ready in just an hour. Whether enjoyed as a light dinner or a warming appetizer, serve it with crusty bread and a sprinkle of parmesan for an irresistible restaurant-quality experience at home! Perfect for meal prep and naturally vegetarian, this recipe is a must-try for soup lovers.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 1 medium, diced Zucchini
- 2 medium, diced Carrots
- 2 diced Celery stalks
- 1 cup, trimmed and cut into 1-inch pieces Green beans
- 6 cups Vegetable broth
- 14.5 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1.5 teaspoons Dried basil
- 1.5 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 unit Bay leaf
- 1 can (15 ounces), drained and rinsed Cannellini beans
- 1 can (15 ounces), drained and rinsed Red kidney beans
- 0.75 cup, uncooked Small shell pasta
- 2 cups, roughly chopped Fresh spinach
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- As needed for optional garnish Parmesan cheese
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced garlic, diced zucchini, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables soften.
Stir in the green beans and cook for another 2-3 minutes.
Pour in the vegetable broth, canned diced tomatoes (including their juices), and tomato paste. Stir to combine.
Add the dried basil, oregano, thyme, and the bay leaf. Bring the soup to a gentle boil over medium-high heat.
Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
Add the cannellini beans, red kidney beans, and uncooked small shell pasta to the pot. Cook for another 10 minutes, stirring occasionally, until the pasta is tender.
Remove the bay leaf and stir in the chopped spinach. Continue cooking for 1-2 minutes until the spinach wilts.
Season the soup with salt and black pepper to taste.
Serve hot, optionally garnished with freshly grated parmesan cheese. Pair with crusty bread for a complete meal!
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1247 mg | 54% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 10.7 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1132 mg | 24% | |
*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.
