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–+ servings
Close-up of a bowl of Olive Garden Minestrone Soup, filled with pasta, beans, and colorful vegetables.

Olive Garden Minestrone Soup

A hearty and flavorful vegetable soup, inspired by the Olive Garden classic.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the diced tomatoes (with their juice) and vegetable broth. Bring to a boil.
  5. Add the kidney beans, cannellini beans, pasta, zucchini, oregano, and basil. Reduce heat and simmer for 15-20 minutes, or until pasta is cooked and vegetables are tender.
  6. Stir in the spinach and cook until wilted, about 2-3 minutes.
  7. Season with salt and black pepper to taste.
  8. Serve hot.

Notes

You can add other vegetables like green beans or peas. For a richer flavor, you can use chicken broth instead of vegetable broth.

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