Olive Garden Minestrone Soup
Copycat Olive Garden Minestrone Soup is a hearty filling Italian soup packed with fresh vegetables, filling beans, and tender pasta in a seasoned tomato-based broth. It is as healthy as it is delicious!
Servings 8 servings
Calories
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 2 medium carrots chopped
- 2 medium celery ribs chopped
- 2 medium zucchini diced into small cubes
- 6 garlic cloves minced
- 4 cups vegetable broth
- 3 cups water
- 1 can (28 ounces) diced tomatoes
- ¼ cup tomato paste
- 1 teaspoon Italian seasoning
- 1 can (15 ounces) dark red kidney beans drained and rinsed
- 1 can (15 ounces) cannellini beans drained and rinsed
- Parmesan rind **optional**
- 1 cup small shells pasta
- 2 cups baby spinach
- 2 teaspoon fresh lemon juice
- 1 teaspoon black pepper
- ½ teaspoon salt
- Freshly grated Parmesan and fresh chopped parsley for serving and garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery. Saute until veggies are tender and translucent
- Add the zucchini and garlic and continue to cook for an additional minute.
- Add diced tomatoes, vegetable broth, water, tomato paste, and Italian seasoning. Stir to combine.
- Bring to a simmer.
- Add the kidney beans, cannellini beans, and pasta to the pot. Stir to combine.
- Continue simmering for 10-15 minutes, or until the pasta and veggies are tender.
- Season the soup with salt and pepper to taste.
- Stir in spinach and lemon juice, and cook for 2-3 minutes or until wilted.
- Sprinkle parsley and parmesan over the soup before serving.
Video
Notes
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
- Freezer Directions: After preparing, allow soup to cool to room temperature. Transfer to a freezer bag or container. Label and seal and freeze for up to 3-6 months. To use, thaw overnight in the refrigerator. Reheat in a large pot or Dutch oven on the stove before serving.