Description
Indulge in a warm and hearty bowl of Olive Garden Minestrone Soup, a delightful blend of fresh vegetables and nutritious beans simmered in a rich tomato broth. This comforting recipe is perfect for family dinners or meal prepping, ensuring you have a nourishing dish ready whenever hunger strikes. With its robust flavors and wholesome ingredients, this soup will quickly become a staple in your kitchen for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 carrots, sliced
- 4 celery ribs, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Italian seasoning
- 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 minced parsley
Instructions
- In a large stock pot over medium heat, add olive oil. Sauté sliced carrots, celery, and diced onion until softened.
- Stir in minced garlic and diced zucchini; cook for an additional five minutes.
- Add salt, black pepper, Italian seasoning, canned tomatoes with juice, green beans, and tomato paste. Mix well before adding vegetable broth. Bring to a boil then reduce to simmer for 10 minutes.
- Stir in rinsed cannellini beans, red kidney beans, and tiny shell pasta. Cook until pasta is tender (about 10-15 minutes).
- Pour in the remaining vegetable broth and stir in fresh spinach until wilted. Serve hot with a sprinkle of parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg