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OLIVE GARDEN MINESTRONE SOUP centered hero view, clean and uncluttered
Yesica Andrews

Olive Garden Minestrone Soup Easy Recipe for Busy Weeknights

This Olive Garden Minestrone Soup is a hearty and comforting soup recipe perfect for an easy dinner or weeknight meal. Loaded with seasonal vegetables, tender beans, and small pasta shells, it makes a delicious simple vegetable soup that the whole family will enjoy for a satisfying family dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 192
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion peeled and chopped
  • 3/4 cup sliced carrots
  • 1/2 cup sliced celery
  • 3-4 cloves garlic minced
  • 32 ounces vegetable broth
  • 14 ounces diced tomatoes
  • 1/4 cup tomato paste
  • 1 tablespoon Italian seasoning
  • 1/4 - 1/2 teaspoon crushed red pepper optional
  • 15 ounces canned kidney beans drained
  • 15 ounces canned great northern beans drained
  • 3/4 cup frozen cut green beans
  • 1/2 cup small dried pasta shells ditalini macaroni
  • 1 small zucchini halved and sliced
  • 2 large handfuls fresh baby spinach
  • 1 tablespoon fresh chopped parsley

Method
 

  1. Prepare and chop all vegetables and ingredients needed.
  2. Heat a large 6-8 quart pot over medium heat and pour in the olive oil.
  3. Add the chopped onion, carrots, celery, and garlic to the hot oil. Season generously with salt and pepper. Cook for about 4 to 6 minutes until the vegetables soften.
  4. Pour in the vegetable broth, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper if using. Allow the mixture to come to a rolling boil.
  5. Add the kidney beans, great northern beans, frozen green beans, and dried pasta shells to the pot. Stir well and reduce heat to simmer partially covered for 8 to 10 minutes, stirring every couple of minutes to prevent the pasta from sticking.
  6. Stir in the sliced zucchini, spinach, and chopped parsley. Let the soup simmer for another 2 minutes.
  7. Taste the soup and adjust salt and pepper as needed before serving warm.

Notes

  • This minestrone soup freezes well and can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. After cooling, transfer to airtight containers and wrap in foil before freezing. Defrost overnight in the fridge and reheat on the stove or microwave for a quick comforting meal.