Description
Warm up with this easy and delicious Olive Garden Minestrone Soup! This quick dinner is loaded with vegetables, beans, and pasta in a rich tomato broth, making it perfect for meal prep, healthy lunches, or comforting weeknight dinners. Whether you need hearty soup ideas or healthy recipes, this minestrone is a favorite for anyone looking for vegetarian, easy, and satisfying food ideas. Great for cozy nights and family meals—plus, it’s easy to make vegan or gluten-free!
Ingredients
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 medium zucchini, diced
1 can (15 oz) diced tomatoes
2 tablespoons tomato paste
4 cups vegetable broth
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) cannellini beans, drained and rinsed
1 cup green beans, cut into 1-inch pieces
3/4 cup ditalini pasta (or small shell pasta)
2 cups kale or spinach, chopped
2 teaspoons Italian seasoning
Salt and black pepper, to taste
Grated Parmesan cheese, for serving (optional)
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and cook until softened, about 5 minutes. Add minced garlic and sauté for another minute.
2. Add diced zucchini, green beans, diced tomatoes, and tomato paste. Stir to coat the vegetables well.
3. Pour in vegetable broth. Stir in Italian seasoning, salt, and black pepper. Bring to a simmer.
4. Add kidney beans and cannellini beans. Cover and simmer for 15 minutes, until vegetables are tender.
5. Stir in ditalini pasta. Cook for about 8 minutes, or until the pasta is al dente, stirring occasionally.
6. Add kale or spinach and cook for 2-3 minutes, until wilted. Taste and adjust seasoning as needed.
7. Ladle the soup into bowls and top with grated Parmesan if desired. Serve hot with crusty bread.
Notes
For best texture, cook the pasta separately and add to each bowl just before serving, especially if you plan to store leftovers.
Swap kale for spinach, or use both for added nutrition and color.
Make it gluten-free by using your favorite gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 245
- Sugar: 6g
- Sodium: 740mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: quick dinner, healthy soup, vegetarian, easy recipe, Olive Garden copycat, dinner ideas, food ideas, meal prep