Olive Garden Minestrone Soup
Loaded with tender veggies, hearty beans, and al dente pasta all swimming in a flavorful, tomato-y broth, the minestrone soup is the perfect vegetarian main or hearty side dish.
Servings: 8
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion diced
- 3 ribs of celery diced
- 3 carrots quartered and sliced
- 1 medium zucchini quartered and sliced
- 4 cloves garlic minced
- Salt and pepper to taste
- 14 ounce (397 g) can fire roasted diced tomatoes undrained
- 4 cups (946 ml) vegetable broth
- ¼ cup (66 g) tomato paste
- 2 teaspoons Italian seasoning
- 15 ounce (425 g) can great northern beans or any white bean, drained and rinsed
- 15 ounce (425 g) can red kidney beans drained and rinsed
- ½ cup (55 g) frozen cut green beans or fresh
- ½ cup (84 g) small shell pasta or ditalini pasta or even elbow macaroni preference would be to shell or ditalini
- 2 cups (60 g) baby spinach leaves
- Chopped fresh parsley garnish
- Grated parmesan cheese garnish
Instructions
- Heat a large dutch oven (6-8 quart) over medium-high heat. When pot is hot, add oil.2 tablespoons olive oil
- Add in the vegetables: onion, celery, carrots, zucchini, and garlic. Sauté until softened, about 5 minutes. Season with salt and pepper, to taste.1 yellow onion, 3 ribs of celery, 3 carrots, 1 medium zucchini, 4 cloves garlic, Salt and pepper
- Add the diced tomatoes, vegetable broth, tomato paste, and Italian seasoning. Stir and bring to a boil.14 ounce can fire roasted diced tomatoes, 4 cups vegetable broth, 1/4 cup tomato paste, 2 teaspoons Italian seasoning
- Once it is at a boil, add in the beans and pasta. Allow to simmer, partially covered, for 10 minutes, or until pasta is tender and cooked through. Stir the soup every 2-3 minutes to ensure it doesn’t stick to the bottom of the pot.15 ounce can great northern beans, 15 ounce can red kidney beans, 1/2 cup frozen cut green beans, 1/2 cup small shell pasta or ditalini pasta or even elbow macaroni
- When the soup is done, stir in the baby spinach leaves and stir until wilted.2 cups baby spinach leaves
- Serve with some crusty bread and garnish with fresh parsley and grated parmesan cheese.Chopped fresh parsley, Grated parmesan cheese
Nutrition
Serving: 1 bowl (314 grams) | Calories: 235 kcal | Carbohydrates: 37 g | Protein: 11 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Cholesterol: 4 mg | Sodium: 848 mg | Potassium: 665 mg | Fiber: 8 g | Sugar: 7 g
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