Description
Homemade Olive Garden Minestrone Soup with fresh vegetables, beans, and pasta in a savory tomato broth. A healthy, comforting copycat recipe.
Ingredients
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2 tbsp olive oil
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, diced
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2 garlic cloves, minced
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1 zucchini, diced
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1 cup green beans, cut into 1-inch pieces
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1 (15 oz) can kidney beans, drained and rinsed
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1 (15 oz) can great northern beans, drained and rinsed
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1 (15 oz) can diced tomatoes
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6 cups vegetable broth
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2 cups fresh spinach, chopped
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1 tsp dried oregano
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1 tsp dried basil
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½ tsp dried thyme
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Salt and black pepper, to taste
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1 cup small pasta (like ditalini)
- Grated Parmesan cheese (optional, for serving)
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots, celery, and garlic; sauté until softened.
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Stir in zucchini and green beans; cook for 3–4 minutes.
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Add beans, diced tomatoes, broth, oregano, basil, thyme, salt, and pepper. Bring to a boil.
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Reduce heat and simmer for 20 minutes.
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Stir in pasta and cook until al dente (about 8–10 minutes).
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Add spinach and simmer until wilted.
- Adjust seasoning and serve with Parmesan cheese, if desired.
Notes
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For authentic flavor, use ditalini pasta, but elbow or small shells also work.
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Soup thickens as it cools—add extra broth if reheating.
- This recipe is vegetarian, but you can add Italian sausage for a heartier version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
