Description
A soul-warming, hearty, and veggie-packed classic inspired by Olive Garden’s beloved minestrone soup—customizable for all seasons and diets.
Ingredients
2 tbsp Olive oil
1 medium Yellow onion, diced
2 large Carrots, peeled and sliced
2 stalks Celery, chopped
1 medium Zucchini, sliced into half moons
1 cup Green beans, trimmed and halved
3 cloves Garlic, minced
1 can (28 oz) Crushed tomatoes
6 cups Vegetable broth
1 can (15 oz) Kidney beans, drained
1 can (15 oz) Cannellini beans, drained
3/4 cup Ditalini pasta (or any small pasta)
Italian seasoning, salt, pepper to taste
Instructions
1. In a large stockpot, heat olive oil over medium heat. Sauté the onions, carrots, and celery for 5–7 minutes until softened.
2. Add garlic, green beans, and zucchini. Stir and cook for another 3 minutes.
3. Pour in broth and crushed tomatoes. Stir in drained beans and Italian seasoning. Bring to a boil.
4. Reduce heat and simmer for 15–20 minutes, uncovered.
5. Add pasta and simmer until tender (about 8–10 minutes more).
6. Taste and adjust seasonings. Serve with chopped herbs or grated parmesan if desired.
Notes
Add a splash of balsamic vinegar before serving to enhance depth.
For extra umami, stir in tomato paste during sautéing or simmer with a parmesan rind.
Substitute with seasonal veggies or gluten-free pasta as needed.
Freezes well for up to 3 months and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Olive Garden minestrone, vegan soup, hearty vegetable soup, copycat recipe, minestrone