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Homemade Olive Garden Minestrone Soup Copycat Recipe: Hearty & Veggie-Packed photo
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Olive Garden Minestrone Soup Copycat Recipe: Hearty & Veggie-Packed

This Minestrone Soup is a comforting bowl of vibrant flavors and hearty veggies!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 cup white onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, peeled and diced
  • 1 whole zucchini, diced
  • 2 teaspoons minced garlic
  • 14 ounces canned diced tomatoes
  • 32 ounces vegetable stock
  • 1 whole bay leaf
  • 1 1/2 tablespoons Italian seasoning
  • 2 tablespoons tomato paste
  • 15 ounces canned small white beans, drained and rinsed
  • 15 ounces canned kidney beans, drained and rinsed
  • 1 cup frozen green beans
  • 1/2 cup small shell-shaped pasta
  • to taste Parsley for garnish

Instructions

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced white onion, celery, and carrots. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
  • Stir in the diced zucchini and minced garlic. Cook for another 2-3 minutes, allowing the garlic to become fragrant.
  • Add the canned diced tomatoes, vegetable stock, and bay leaf to the pot. Bring the mixture to a gentle simmer.
  • Stir in the Italian seasoning and tomato paste. Mix well to combine all the flavors.
  • Once the soup is simmering, add the drained and rinsed small white beans, kidney beans, and frozen green beans. Bring the soup back to a simmer, then add the small shell-shaped pasta. Cook for about 10-12 minutes, or until the pasta is tender.
  • Remove the bay leaf and taste the soup for seasoning. Adjust with salt and pepper as needed. Garnish with freshly chopped parsley before serving.

Equipment

  • Large Pot or Dutch Oven
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden Spoon
  • Soup ladle

Notes

  • For a gluten-free version, substitute the small shell-shaped pasta with gluten-free pasta.
  • To make it more protein-rich, add cooked lentils or chickpeas.
  • If you prefer a spicier flavor, add red pepper flakes or a dash of hot sauce.