Description
A delightful blend of fresh vegetables, hearty beans, and comforting pasta, this Olive Garden Minestrone Soup brings Italian flavors to your home.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, cut into pieces
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups spinach or kale
- 1 cup small pasta (like ditalini)
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté until the vegetables are tender, stirring occasionally.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced zucchini, green beans, diced tomatoes (with juice), vegetable broth, rinsed cannellini beans, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Stir in spinach (or kale) and small pasta. Cook until pasta is al dente, about 10 minutes. Serve hot, topped with grated Parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. For a gluten-free version, use gluten-free pasta or omit the pasta entirely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 560mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg