Go Back Email Link
olive garden minestrone soup recipe

Olive Garden Minestrone Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 1 parmesan rind
  • 1 cup ditalini or small shell pasta
  • 2 cups fresh baby spinach
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Grated parmesan, for serving

Method
 

  1. Heat 1 tbsp olive oil over medium heat in a large pot. Cook the onion, carrots, and celery for 6 minutes until softened, then add the garlic and cook 1 minute more.
  2. Add the diced tomatoes, raise to medium-high heat, and cook for 3 minutes until slightly reduced.
  3. Add the vegetable broth, water, cannellini beans, kidney beans, oregano, basil, thyme, red pepper flakes, and parmesan rind. Bring to a boil, then simmer on medium-low for 15 minutes. Remove the parmesan rind.
  4. Add the green beans and pasta. Simmer for 8 to 10 minutes, stirring occasionally, until the pasta is just tender.
  5. Remove from heat, stir in the spinach and zucchini, and let stand 1 minute. Season with salt and pepper, then ladle into bowls and top with fresh parsley and grated parmesan.

Notes

This soup thickens significantly as it cools, especially if stored with the pasta in it. For the best texture when serving a crowd, keep the pasta in a separate pot and add it to individual bowls at serving. The broth alone freezes well for up to 3 months.