Olive Garden Minestrone Soup (Print Version)
# Ingredients:
→ Vegetables
01 -
1 cup finely diced onion
02 -
2 stalks celery, cut into ½-inch slices
03 -
1 cup carrots, quartered and cut into ½-inch pieces
04 -
3 cloves garlic, finely minced
05 -
1 zucchini or yellow squash, quartered and cut into ½-inch pieces
06 -
¾ cup frozen green beans
07 -
2 cups coarsely chopped spinach
→ Pantry Items
08 -
2 tablespoons olive or avocado oil
09 -
6 cups regular sodium vegetable broth
10 -
1 (15-ounce) can fire-roasted tomatoes
11 -
3 tablespoons tomato paste
12 -
1 tablespoon Italian seasoning
13 -
1 teaspoon dried oregano
14 -
1 teaspoon dried parsley
15 -
1 tablespoon sugar (optional)
16 -
1 ½ teaspoons salt
17 -
¼ teaspoon black pepper
18 -
¼ - ½ teaspoon red pepper flakes (optional)
→ Beans & Pasta
19 -
1 (15-ounce) can cannellini beans, rinsed and drained
20 -
1 (15-ounce) can red kidney beans, rinsed and drained
21 -
½ cup ditalini or elbow pasta
# Instructions:
01 -
Heat oil in a large Dutch oven over medium heat. Add onions, celery, and carrots, cooking for 2-3 minutes until translucent. Add garlic and cook for an additional 30 seconds until fragrant.
02 -
Pour in vegetable broth and add tomatoes, tomato paste, Italian seasoning, oregano, parsley, sugar, salt, black pepper, and red pepper flakes. Mix thoroughly to combine all ingredients. Increase heat to high and bring mixture to a boil.
03 -
Once boiling, add the squash or zucchini along with the rinsed and drained cannellini and kidney beans. Return to a boil before adding pasta and frozen green beans. Reduce heat to medium-high and cook for 7-8 minutes until pasta reaches al dente texture.
04 -
Turn off the heat and stir in the chopped spinach. Allow soup to rest for a few minutes before serving to let flavors meld and spinach wilt properly.
# Notes:
01 -
For best flavor, consider making your own Italian seasoning blend
02 -
Elbow pasta is the recommended shape for authentic texture
03 -
Add spinach at the end of cooking to maintain its vibrant color and nutrients
04 -
Store cooled soup in an airtight container in the refrigerator for 4-5 days
05 -
Soup can be frozen in portions for up to 4-5 months for easy meal preparation