Homemade Olive Garden Minestrone Soup

Name: Homemade Olive Garden Minestrone Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 1 medium zucchini, diced; 1 cup fresh or frozen green beans, trimmed and cut into 1-inch pieces; 1 (28 oz) can diced tomatoes, undrained; 1 (15 oz) can kidney beans, rinsed and drained; 1 (15 oz) can cannellini beans, rinsed and drained; 8 cups vegetable broth (or chicken broth); 1 tsp dried Italian seasoning; 1 bay leaf; 1/2 tsp sugar (optional, to balance acidity); 1 tsp salt, or to taste; 1/2 tsp black pepper, or to taste; 1 cup ditalini pasta (or other small pasta like elbow macaroni); 4 cups fresh spinach, roughly chopped; Fresh parsley, chopped, for garnish; Grated Parmesan cheese, for garnish

This recipe brings the warm, hearty flavors of Olive Garden's classic Minestrone soup right to your home kitchen, packed with vegetables, pasta, and beans.

Prep: 25 min Cook: 40 min 8 servings

Ingredients

2 tbsp olive oil
1 large yellow onion, diced
2 carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, minced

1 medium zucchini, diced

1 cup fresh or frozen green beans, trimmed and cut into 1-inch pieces

1 (28 oz) can diced tomatoes, undrained

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can cannellini beans, rinsed and drained

8 cups vegetable broth (or chicken broth)

1 tsp dried Italian seasoning

1/2 tsp sugar (optional, to balance acidity)

1 tsp salt, or to taste

1/2 tsp black pepper, or to taste

1 cup ditalini pasta (or other small pasta like elbow macaroni)

4 cups fresh spinach, roughly chopped

Fresh parsley, chopped, for garnish

Grated Parmesan cheese, for garnish

Instructions

1
Heat olive oil in a large stockpot or Dutch oven over medium heat.
2
Add diced onion, carrots, and celery. Sauté for 8-10 minutes, or until vegetables are softened.
3
Add minced garlic and cook for another 1-2 minutes until fragrant.
4
Stir in the diced zucchini and green beans. Cook for 3-5 minutes, stirring occasionally.
5
Pour in the undrained diced tomatoes, rinsed kidney beans, rinsed cannellini beans, and vegetable broth.
6
Add Italian seasoning, bay leaf, sugar (if using), salt, and black pepper. Stir to combine.
7
Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and vegetables to tenderize.
8
Add the ditalini pasta to the simmering soup. Cook according to package directions, typically 7-10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
9
Remove the bay leaf. Stir in the fresh spinach and cook just until it wilts, about 1-2 minutes.
10
Taste the soup and adjust seasoning with additional salt and pepper if needed.
11
Ladle the hot soup into bowls and garnish with fresh chopped parsley and grated Parmesan cheese before serving.

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