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Olive Garden Minestrone Soup

Olive Garden Minestrone Soup
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Indulge in a comforting bowl of Olive Garden Minestrone Soup, a delightful copycat recipe that brings the warmth of Italian dining right to your kitchen. This vegan-friendly dish is brimming with fresh vegetables, hearty beans, and flavorful spices, all simmered in a robust tomato broth. Perfect for family dinners or cozy nights in, this soup is not only nutritious but also incredibly satisfying. With a preparation time of just 15 minutes and a cooking time of 30 minutes, you can whip up this wholesome meal quickly. Serve it with crusty bread or a refreshing salad for an unforgettable experience that everyone will enjoy.

Ingredients

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  • 2 tablespoons Olive Oil
  • 4 carrots (sliced)
  • 4 ribs celery (sliced)
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 zucchini (diced)
  • 16 ounces Canned Diced tomatoes
  • 4 ounces Tomato Paste
  • 1 cup Green Beans (cut into 1-inch pieces)
  • 64 ounces Vegetable broth (divided)
  • 16 ounces Cannellini beans (rinsed and drained)
  • 16 ounces Red Kidney Beans (rinsed and drained)
  • ½ cup Tiny Shell Pasta
  • 2 cups fresh spinach
  • 1 tablespoon Parsley (minced)
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 1 tablespoon Italian Seasoning

Instructions

  1. In a large stock pot over medium heat, sauté olive oil, sliced carrots, celery, and diced onion until softened.
  2. Add minced garlic and diced zucchini; cook for an additional 5 minutes.
  3. Stir in salt, black pepper, Italian seasoning, canned tomatoes (with juice), green beans, and tomato paste. Pour in half the vegetable broth; bring to a boil then reduce to simmer for about 10 minutes.
  4. Bring back to a boil; add rinsed cannellini beans, red kidney beans, and tiny shell pasta. Cook for an additional 10-15 minutes until pasta is tender.
  5. Pour in the remaining vegetable broth and stir in fresh spinach until wilted. Serve warm.

Nutrition

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

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