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Hearty Olive Garden Minestrone Soup
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Hearty Olive Garden Minestrone Soup: Your Easy Comfort Bowl

This Hearty Olive Garden Minestrone Soup is a comforting, vegan dish packed with vibrant veggies and protein-rich beans, perfect for chilly evenings.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Italian
Keyword: Comfort Food, Easy Recipe, Hearty Olive Garden Minestrone Soup, Meal Prep, vegan soup, vegetable soup
Servings: 6 cups
Calories: 240kcal

Equipment

  • large soup pot

Ingredients

For the Base

  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Yellow Onion, diced Substitution: Shallots for a sweeter taste.
  • 4 cloves Garlic, minced
  • 2 cup Carrots, sliced
  • 2 stalks Celery, sliced

For the Veggies

  • 1 medium Zucchini, diced Optional: Use yellow squash as a substitute.
  • 1 cup Green Beans, trimmed and chopped

For the Broth

  • 15 oz Canned Diced Tomatoes
  • 2 tablespoons Tomato Paste
  • 4 cups Vegetable Broth

For the Protein

  • 15 oz Cannellini Beans, drained and rinsed
  • 15 oz Kidney Beans, drained and rinsed

For Extra Nutrition

  • 2 cups Baby Spinach or Kale Kale holds texture better for leftovers.

For the Hearty Touch

  • 3/4 cup Ditalini Pasta Substitutes include elbow macaroni or small shells.

For Flavoring

  • 2 teaspoons Italian Seasoning
  • Salt and Pepper For seasoning to taste.

Instructions

Cooking Steps

  • Heat olive oil in a large soup pot over medium heat for about 2 minutes.
  • Add diced onions, sliced carrots, and celery. Sauté for 5-7 minutes until tender.
  • Stir in the minced garlic and cook for 30 seconds.
  • Toss in diced zucchini and chopped green beans, cooking for another 2-3 minutes.
  • Incorporate the canned diced tomatoes and tomato paste, let simmer for 2-3 minutes.
  • Pour in the vegetable broth and bring to a gentle boil, which takes around 5 minutes.
  • Stir in drained cannellini and kidney beans, Italian seasoning, salt, and pepper. Reduce heat and let simmer for 10-15 minutes.
  • Introduce the ditalini pasta and cook for 8-10 minutes.
  • Stir in baby spinach or kale until wilted.
  • Dish out piping hot soup and serve alongside crusty bread.

Notes

Optional: Garnish with chopped fresh parsley for added freshness.