Description
This hearty Olive Garden Copycat Minestrone Soup is a comforting, veggie-packed, vegan-friendly recipe made with tender pasta, beans, and a savory tomato broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 1 medium zucchini, diced
- 1 cup green beans, chopped
- 1 can (15 oz) diced tomatoes
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 can (15 oz) red kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby spinach
- 0.75 cup ditalini pasta
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6 to 8 minutes.
- Stir in garlic and cook for another minute.
- Add zucchini and green beans. Stir in diced tomatoes, tomato paste, salt, pepper, and Italian seasoning. Simmer for 5 minutes.
- Pour in vegetable broth, red kidney beans, and cannellini beans. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
- Add ditalini pasta and cook until pasta is al dente, 8 to 10 minutes.
- Stir in baby spinach until wilted.
- Adjust seasoning if needed. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg