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40-Minute Olive Garden Minestrone Soup Recipe You’ll Crave

Olive Garden Minestrone Soup
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A hearty and flavorful Italian soup packed with vegetables, beans, and pasta.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) kidney beans, drained
  • 1 can (15 oz) white beans, drained
  • 1 cup small pasta
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • Grated Parmesan cheese (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion, carrots, celery, and garlic. Cook for 5 minutes.
  3. Stir in zucchini and cook for 3 more minutes.
  4. Add diced tomatoes, vegetable broth, kidney beans, white beans, pasta, basil, and oregano.
  5. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Add spinach and cook until wilted.
  7. Season with salt and pepper.
  8. Serve hot with grated Parmesan cheese if desired.

Notes

  • You can use any small pasta shape.
  • Add more broth if the soup is too thick.
  • Store leftovers in the fridge for up to 3 days.

Find it online: https://www.theworstme.com/olive-garden-minestrone-soup-recipe/