Copycat Olive Garden Minestrone Soup
This Copycat Olive Garden Minestrone Soup is a hearty and healthy one-pot meal. It's loaded with fresh vegetables, beans, and pasta in a rich, savory tomato broth. This recipe is simple to make and perfect for a cozy family dinner.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 2 medium carrots (sliced)
- 2 celery stalks (chopped
- 1 medium zucchini (diced)
- 2 cloves garlic (minced)
- 6 cups vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1 (15-ounce) can Great Northern beans, rinsed and drained
- 1 tablespoon Italian seasoning
- ½ cup small shell pasta
- 2 cups fresh spinach
- salt and black pepper to taste
Instructions
- Sauté vegetables: Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook for 5 minutes, until softened.
- Add zucchini and garlic: Stir in the diced zucchini and 2 minced garlic cloves. Cook for 1 more minute until the garlic is fragrant, being careful not to let it burn.
- Simmer broth: Pour invegetable broth, the can of diced tomatoes, omato paste, and talian seasoning. Bring to a boil, then simmer for 15 minutes.
- Cook beans and pasta: Stir in the rinsed kidney beans, Great Northern beans, and small shell pasta. Continue to simmer for 10-12 minutes, or until the pasta is al dente.
- Finish and serve: Remove the pot from the heat and stir in 2 cups of fresh spinach until it wilts. Season with salt and pepper to taste before serving warm.
Notes
- Feel free to add other vegetables like green beans or peas.
- For a gluten-free version, use your favorite gluten-free pasta.
- This soup tastes even better the next day as leftovers.
- Store any leftovers in an airtight container in the fridge.
- You can top your soup with grated Parmesan cheese if desired.