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Olive Garden Minestrone Soup Recipe

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4.1 from 5 reviews

This Olive Garden Minestrone Soup copycat recipe offers a comforting and hearty bowl of vegetable-packed goodness. With a medley of zucchini, carrots, beans, and tender pasta simmered in a flavorful tomato broth, it perfectly replicates the classic restaurant favorite made fresh at home.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Vegetables and Aromatics

  • 2 tablespoons avocado or olive oil
  • 1 cup onion, finely diced
  • 2 stalks celery, cut into ½-inch slices
  • 1 cup carrots, quartered and cut into ½-inch pieces
  • 3 cloves garlic, finely minced
  • 1 squash or zucchini, quartered and cut into ½-inch pieces
  • ¾ cup frozen green beans
  • 2 cups spinach, coarsely chopped

Broth and Tomatoes

  • 6 cups vegetable broth, regular sodium
  • 1 (15-ounce) can fire-roasted tomatoes
  • 3 tablespoons tomato paste

Beans and Pasta

  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can red kidney beans, rinsed and drained
  • ½ cup ditalini pasta or elbow macaroni

Seasonings

  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 tablespoon sugar (optional)
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • ¼ – ½ teaspoon red pepper flakes (optional)

Instructions

  1. Sauté Vegetables: Heat 2 tablespoons of oil in a large Dutch oven over medium heat. Add the finely diced onions, sliced celery, and quartered carrots. Cook for 2-3 minutes until the vegetables become translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  2. Add Broth and Seasonings: Pour in 6 cups of vegetable broth, then add the fire-roasted tomatoes, tomato paste, Italian seasoning, dried oregano, dried parsley, sugar (if using), salt, black pepper, and red pepper flakes (if using). Stir to combine all ingredients well. Increase heat to high and bring the mixture to a boil.
  3. Add Squash and Beans: Once boiling, add the quartered zucchini (or squash) along with the rinsed and drained cannellini and kidney beans. Bring the soup back to a boil.
  4. Cook Pasta and Green Beans: Add the ditalini pasta and frozen green beans to the boiling soup. Reduce the heat to medium-high and let it boil gently for 7-8 minutes until the pasta is al dente.
  5. Finish with Spinach: Stir in the coarsely chopped spinach and turn off the heat. Allow the soup to sit for a few minutes before serving to let the flavors meld and the spinach to wilt.

Notes

  • Use avocado or olive oil for a healthier fat option with a mild flavor.
  • Adjust the amount of red pepper flakes to control the spice level.
  • Fresh herbs can be used instead of dried, but adjust quantities accordingly.
  • For a gluten-free version, substitute the pasta with gluten-free pasta.
  • This soup tastes even better the next day after the flavors have fused.

Find it online: https://zaracooking.com/olive-garden-minestrone-soup-recipe/