Vegan Olive Garden Minestrone Soup

Vegan Olive Garden Minestrone Soup

from midwestfoodieblog.com
30 min
8 servings

This copycat Olive Garden minestrone soup comes together in about 30 minutes and all in one pot! It's loaded with fresh veggies, beans, and al dente pasta in a delicious tomato broth. It's perfect for meal prep or an easy weeknight dinner!

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 1 cup sliced carrot
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 small zucchini, halved and sliced
  • 1 cup frozen green beans
  • 1 (15 oz.) can white beans
  • 1 (15 oz.) can dark red kidney beans
  • 1 (15 oz.) can fire roasted diced tomatoes
  • 4 cups vegetable juice (like V8 juice)
  • 3 cups vegetable broth
  • 1 cup uncooked Ditalini (or small shells pasta)
  • 2 bay leaves
  • 3 cups baby spinach
  • Kosher salt
  • fresh cracked black pepper
  • fresh chopped parsley
  • Parmesan cheese
  • homemade croutons

Directions

  1. 1

    Heat oil in a large Dutch oven over medium high heat.

  2. 2

    Add onion, carrot, celery, and a couple large pinches of salt and pepper. Cook, stirring frequently for 6-8 minutes.

  3. 3

    Add garlic, Italian seasoning, and zucchini along with a couple large pinches of salt and pepper.

  4. 4

    Cook, stirring frequently for 2 minutes.

  5. 5

    Add green beans, white beans, kidney beans, diced tomatoes, pasta, vegetable juice, and vegetable broth along with a couple large pinches of salt and pepper.

  6. 6

    Stir to combine and add bay leaves.

  7. 7

    Bring to a simmer over medium-high heat.

  8. 8

    Cover, reduce heat to low, and simmer for 5 minutes or until the pasta is al dente. Stir frequently so the pasta doesn't stick to the bottom of the pan.

  9. 9

    Stir in spinach until it wilts. Season to taste with salt and pepper.

  10. 10

    Garnish with parsley and Parmesan cheese if desired and enjoy!