Easy Olive Garden Minestrone Soup (Print version)
A cozy copycat Olive Garden minestrone with tender vegetables, beans, pasta, and a savory tomato broth.
# Ingredients:
For the soup base
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, peeled and diced
04 -
3 celery ribs, diced
05 -
1 medium zucchini, diced
06 -
4 cloves garlic, minced
07 -
2 tablespoons tomato paste
For the broth and finish
08 -
1 can (28 oz or 795 g) diced tomatoes
09 -
6 cups (1.4 L) vegetable broth
10 -
1 cup (240 ml) water, plus more as needed
11 -
1 can (15 oz or 425 g) kidney beans, drained and rinsed
12 -
1 can (15 oz or 425 g) cannellini beans, drained and rinsed
13 -
1 cup (125 g) cut green beans, fresh or frozen
14 -
1 1/2 teaspoons Italian seasoning
15 -
1 teaspoon dried basil
16 -
1 teaspoon kosher salt, plus more to taste
17 -
1/2 teaspoon black pepper
18 -
3/4 cup (110 g) ditalini pasta
19 -
3 cups (90 g) baby spinach
20 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onion, carrots, celery, and zucchini. Cook for 7-9 minutes, stirring often, until the onion is glossy and the vegetables begin to soften.
02 -
Add garlic and tomato paste. Cook for 1 minute, stirring constantly, until the garlic smells fragrant and the paste coats the vegetables.
03 -
Stir in diced tomatoes, vegetable broth, water, kidney beans, cannellini beans, green beans, Italian seasoning, basil, salt, and pepper. Bring to a boil, then reduce to a gentle simmer.
04 -
Simmer uncovered for 12-15 minutes, until the carrots are nearly tender and the broth tastes seasoned.
05 -
Stir in the ditalini and simmer for 8-10 minutes, or until the pasta is just tender. Stir often so the pasta does not stick to the bottom of the pot.
06 -
Add the baby spinach and cook for 1-2 minutes, just until wilted. Taste and adjust salt and pepper. Thin with a splash of water or broth if needed, then serve with parsley.
# Good to know:
01 -
Cook pasta separately if making the soup ahead for leftovers.
02 -
Use low-sodium broth if you want more control over salt.
03 -
A small squeeze of lemon before serving brightens the tomato broth.