Description
This Olive Garden-Inspired Minestrone Soup is a hearty, wholesome, and flavorful vegetable-packed soup. Combining a blend of fresh vegetables, beans, pasta, and Italian seasonings, it’s a comforting and nutritious meal perfect for any occasion. The recipe is easy to prepare on the stovetop, making it a great option for weeknight dinners, with plant-based ingredients that suit vegan and vegetarian diets.
Ingredients
Scale
Vegetables
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 2 cups baby spinach or chopped kale
Canned Goods
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can great northern or cannellini beans, drained and rinsed
Liquids and Broth
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 1/2 cups water
Seasonings and Others
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup small pasta (like ditalini or elbow)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and chopped celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables have softened and become fragrant.
- Add Remaining Ingredients: Stir in the diced zucchini, canned diced tomatoes with their juice, drained kidney beans, cannellini beans, green beans, vegetable broth, and water. Sprinkle in the Italian seasoning, salt, and black pepper. Stir everything together well.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for 15–20 minutes until the vegetables are tender and the flavors have melded.
- Cook Pasta and Add Greens: Add the small pasta to the soup and continue simmering for 8–10 minutes, or until the pasta reaches al dente texture. Then, stir in the baby spinach or kale and cook for an additional 2–3 minutes until the greens have wilted.
- Season and Serve: Taste the soup and adjust the seasoning as needed with more salt or pepper. Serve hot, optionally topped with grated Parmesan cheese or alongside crusty bread for a complete meal.
Notes
- To make this soup gluten-free, substitute regular pasta with gluten-free pasta.
- You can prepare the soup ahead of time by cooking the pasta separately and adding it just before serving to avoid soggy pasta.
- If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
