Vegan Olive Garden Minestrone Soup
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 can white beans
15 oz.
- 1 can dark red kidney beans
15 oz.
- 1 can fire roasted diced tomatoes
15 oz.
- 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
Heat oil in a large Dutch oven over medium high heat.
- 2
Add onion, carrot, celery, and a couple large pinches of salt and pepper. Cook, stirring frequently for 6-8 minutes.
- 3
Add garlic, Italian seasoning, and zucchini along with a couple large pinches of salt and pepper.
- 4
Cook, stirring frequently for 2 minutes.
- 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
Stir to combine and add bay leaves.
- 7
Bring to a simmer over medium-high heat.
- 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
Stir in spinach until it wilts. Season to taste with salt and pepper.
- 10
Garnish with parsley and Parmesan cheese if desired and enjoy!
Vegan Olive Garden Minestrone Soup
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About this Recipe
Craving that comforting bowl of Olive Garden Minestrone but want a delicious vegan version you can make right at home? This incredible one-pot recipe delivers authentic flavors with fresh ingredients in just about 30 minutes, making it perfect for any weeknight meal.
This recipe shines by bringing together a hearty blend of fresh vegetables, two types of beans, and tender pasta all in a single pot, minimizing cleanup and effort. The clever use of fire roasted diced tomatoes and robust vegetable juice creates a rich, complex tomato broth that tastes like it simmered for hours, not minutes.
What you'll discover is a robust, savory soup brimming with tender-crisp carrots and celery, soft zucchini, and vibrant baby spinach. Each spoonful offers a delightful mix of creamy white beans and firm dark red kidney beans, intertwined with perfectly al dente Ditalini pasta. It’s a warm, hearty bowl that perfectly captures the essence of classic minestrone, all while being wonderfully satisfying and entirely plant-based.
Customization & Variations
This hearty soup is already packed with flavor, but you can tailor it to your preferences. The recipe suggests using Ditalini or small shell pasta, allowing you to choose your favorite small pasta shape for textural variety. For serving, while the base soup is vegan, if you're looking for garnishes, fresh chopped parsley is a bright addition. If you enjoy a cheesy note, consider a plant-based Parmesan alternative, and crispy homemade croutons are always a welcome textural contrast.
This comforting minestrone is ideal for a cozy dinner, a simple lunch, or as a hearty starter for a larger meal. Serve it warm, garnished with fresh chopped parsley and your favorite crusty bread.