Olive Garden Minestrone Soup

Olive Garden Minestrone Soup

from dinneratthezoo.com
40 min

This Olive Garden minestrone soup is loaded with vegetables, beans and pasta in a tomato broth. It's a copycat of the restaurant version that tastes even better than the original recipe!

Ingredients

  • 2 tablespoons olive oil
  • 3/4 cup onion (diced)
  • 1/2 cup celery (sliced)
  • 1/2 cup carrots (peeled, quartered and sliced)
  • 1 zucchini (quartered and sliced)
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 14 ounce can diced tomatoes
  • 4 cups vegetable broth
  • 1/4 cup tomato paste
  • 2 teaspoons Italian seasoning
  • 1 15 ounce can small white beans (drained and rinsed)
  • 1 15 ounce can kidney beans (drained and rinsed)
  • 1/2 cup frozen cut green beans
  • 1/2 cup small shell pasta
  • 2 cups baby spinach leaves
  • 2 tablespoons chopped parsley

Directions

  1. 1

    Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

  2. 2

    Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

  3. 3

    Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

  4. 4

    Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

  5. 5

    Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

  6. 6

    Sprinkle the parsley over the soup and serve.