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Olive Garden Minestrone Soup

🇮🇹 Italy

Servings: 8 Prep: 15 minutes Cook: 30 minutes Total: 45 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onion
  • 1/2 cup sliced celery
  • 1/2 cup peeled and sliced carrots
  • 1 zucchini, quartered and sliced
  • 2 teaspoons minced garlic
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup tomato paste
  • 1 1/2 tablespoons Italian seasoning
  • 1 (15-ounce) can small white beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1/2 cup green beans, fresh or frozen
  • 1/2 cup small shell pasta
  • 2 cups baby spinach leaves
  • Salt and pepper, to taste
  • 2 tablespoons chopped parsley, for garnish (optional)

Steps

  1. Heat olive oil in a large pot over medium-high heat. Add onion, celery, carrots, and zucchini; cook about 5 minutes until softened.
  2. Stir in garlic and cook for 30 seconds.
  3. Add diced tomatoes, vegetable broth, tomato paste, and Italian seasoning. Bring to a gentle simmer.
  4. Add white beans, kidney beans, green beans, and pasta. Simmer 10-15 minutes until pasta is al dente and vegetables are tender.
  5. Stir in spinach and cook 2-3 minutes until wilted. Season with salt and pepper to taste.
  6. Ladle into bowls and garnish with parsley if desired.

Notes

A copycat version of the classic Olive Garden dish, based on the traditional Italian vegetable and bean soup.

Source: insanelygoodrecipes.com