Olive Garden Copycat Minestrone Soup
This comforting soup bursts with flavors and is packed with a colorful medley of vegetables, hearty beans, and tender pasta, making it perfect for any chilly evening.
Ingredients
For the base
- 2 tablespoons olive oil Adds a smooth, fruity essence to the base of the soup.
- 1 medium yellow onion, diced Creates an aromatic foundation.
- 2 medium carrots, diced Adds a delightful crunch and bright color.
- 2 stalks celery, diced Contributes a lovely depth of flavor.
- 3 cloves garlic, minced Enhances the overall richness of the soup.
Vegetables & legumes
- 1 medium zucchini, diced Provides a lovely texture and freshness.
- 1 can (14.5 ounces) diced tomatoes Adds a vibrant color and acidic brightness.
- 1 can (15 ounces) tomato sauce Ties all the flavors together.
- 4 cups vegetable broth Serves as the heart of the soup.
- 1 can (15 ounces) red kidney beans, drained and rinsed Introduces a hearty, creamy element.
- 1 can (15 ounces) Great Northern beans, drained and rinsed Adds substance and nutrition.
- 1 cup chopped green beans Introduces an extra layer of freshness.
Pasta & seasoning
- 1 cup small pasta (ditalini) Absorbs the flavors beautifully.
- 1 tablespoon Italian seasoning Brings the essence of Italy.
- 1 teaspoon salt Enhances all flavors.
- 1/2 teaspoon black pepper Enhances the savory aspects.
- 2 cups fresh spinach, chopped Provides a burst of nutrients and color.
- 1/4 cup grated Parmesan cheese Adds a creamy richness.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add 1 diced medium yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Cook for 5 to 6 minutes until softened.
- Stir in 3 cloves of minced garlic and let sizzle for 30 seconds.
- Add 1 can of diced tomatoes, 1 can of tomato sauce, 4 cups of vegetable broth, 1 tablespoon of Italian seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir well.
- Fold in 1 diced medium zucchini, 1 can of drained red kidney beans, 1 can of drained Great Northern beans, and 1 cup of chopped green beans. Bring to a gentle boil, then reduce to a simmer and cover. Cook for 15 minutes.
- Stir in 1 cup of small pasta (ditalini) and simmer uncovered for another 8 to 10 minutes until tender.
- Add in 2 cups of chopped fresh spinach. Cook for an additional 2 to 3 minutes until the spinach wilts.
- Serve hot topped with 1/4 cup of grated Parmesan cheese.
Notes
Chop all ingredients beforehand to streamline cooking. Taste and adjust seasonings while cooking. For extra spice, add red pepper flakes or lemon juice.