Name: Olive Garden Minestrone Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 3/4 cup onion (diced); 1/2 cup celery (sliced); 1/2 cup carrots (peeled, quartered and sliced); 1 zucchini (quartered and sliced); 2 teaspoons minced garlic; Salt and pepper to taste; 1 14 ounce can diced tomatoes; 4 cups vegetable broth; 1/4 cup tomato paste; 2 teaspoons Italian seasoning; 1 15 ounce can small white beans (drained and rinsed); 1 15 ounce can kidney beans (drained and rinsed); 1/2 cup frozen cut green beans; 1/2 cup small shell pasta; 2 cups baby spinach leaves; 2 tablespoons chopped parsley

Description

Olive Garden Minestrone Soup is a comforting and vibrant dish that strikes the perfect balance between flavor and nutrition. This delightful recipe features a hearty mix of fresh vegetables, nutritious beans, and tender pasta all simmered in a rich tomato broth. Ideal for any occasion, whether it’s a cozy weeknight dinner or a family gathering, this soup is not only satisfying but also easy to prepare. With simple ingredients and straightforward instructions, you’ll have a delicious meal ready in no time. Plus, it’s freezer-friendly, making it perfect for meal prep or quick dinners on busy days. Enjoy the warmth and satisfaction that each bowl brings!

Ingredients

Scale

2 tablespoons olive oil
3/4 cup onion (diced)
1/2 cup celery (sliced)
1/2 cup carrots (peeled, quartered and sliced)
1 zucchini (quartered and sliced)
2 teaspoons minced garlic
Salt and pepper to taste
1 14 ounce can diced tomatoes
4 cups vegetable broth
1/4 cup tomato paste
2 teaspoons Italian seasoning
1 15 ounce can small white beans (drained and rinsed)
1 15 ounce can kidney beans (drained and rinsed)
1/2 cup frozen cut green beans
1/2 cup small shell pasta
2 cups baby spinach leaves
2 tablespoons chopped parsley

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Instructions

In a large pot over medium-high heat, heat olive oil. Sauté onion, celery, carrots, and zucchini until tender (3-5 minutes). Add garlic and cook for 30 seconds. Season with salt and pepper.
Stir in diced tomatoes, vegetable broth, tomato paste, and Italian seasoning. Bring to a simmer.
Add white beans, kidney beans, green beans, and small shell pasta; simmer for 10-15 minutes until pasta is cooked.
Adjust seasoning as needed. Stir in baby spinach leaves until wilted (2-3 minutes).
Serve hot, garnished with chopped parsley.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 4g
Sodium: 630mg
Fat: 4g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg