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Olive Garden Minestrone Soup Easy Recipe for Busy Weeknights

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This Olive Garden Minestrone Soup is a comforting soup recipe perfect for an easy dinner or family dinner during busy weeknights. It is a quick vegetable soup full of seasonal veggies and wholesome beans.

Ingredients

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  • 2 tablespoons olive oil
  • 1 large onion peeled and chopped
  • ¾ cup sliced carrots
  • ½ cup sliced celery
  • 3–4 cloves garlic minced
  • 32 ounces vegetable broth
  • 14 ounces diced tomatoes
  • ¼ cup tomato paste
  • 1 tablespoon Italian seasoning
  • ¼ – ½ teaspoon crushed red pepper optional
  • 15 ounces canned kidney beans drained
  • 15 ounces canned great northern beans drained
  • ¾ cup frozen cut green beans
  • ½ cup small dried pasta shells ditalini macaroni
  • 1 small zucchini halved and sliced
  • 2 large handfuls fresh baby spinach
  • 1 tablespoon fresh chopped parsley

Instructions

  1. Heat olive oil in a large 6-8 quart pot over medium heat.
  2. Add onions carrots celery and garlic to the pot and season generously with salt and pepper. Cook stirring occasionally until the vegetables soften around 4 to 6 minutes.
  3. Pour in the vegetable broth diced tomatoes tomato paste Italian seasoning and crushed red pepper then bring the mixture to a boil.
  4. Add kidney beans great northern beans green beans and pasta. Stir everything and let it simmer uncovered for 8 to 10 minutes, stirring every 2 minutes to prevent sticking.
  5. Stir in zucchini spinach and parsley then continue simmering for 2 more minutes. Season with salt and pepper as needed and serve warm.

Notes

  • This soup recipe is great to make ahead and keep in the fridge or freezer Once cooled transfer to an airtight container Store in the refrigerator for up to 3-4 days To freeze wrap the container in aluminum foil and keep in the freezer for up to 3 months Defrost overnight and reheat on stovetop or microwave

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Find it online: https://www.amgroyal.com/olive-garden-minestrone-soup-easy-weeknight-dinner/