Go Back
Olive Garden Minestrone Soup with beans, pasta, veggies, and tomato broth

Olive Garden Minestrone Soup

4.72 from 7 votes
A comprehensive guide to Olive Garden's popular Minestrone Soup, including the recipe, nutrition, variations, and comparisons with similar soups.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: Italian
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 tablespoons olive oil
  • 0.75 cup onion diced
  • 0.5 cup celery sliced
  • 0.5 cup carrots peeled, quartered and sliced
  • 1 zucchini quartered and sliced
  • 2 teaspoons minced garlic
  • salt and pepper to taste
Liquids
  • 1 14 ounce can diced tomatoes
  • 4 cups vegetable broth
  • 0.25 cup tomato paste
Seasonings
  • 2 teaspoons Italian seasoning
Beans and Pasta
  • 1 15 ounce can small white beans drained and rinsed
  • 1 15 ounce can kidney beans drained and rinsed
  • 0.5 cup small shell pasta
Final Touches
  • 0.5 cup frozen cut green beans
  • 2 cups baby spinach leaves
  • 2 tablespoons chopped parsley

Equipment

  • Large pot

Method
 

Instructions
  1. Heat olive oil in a large pot over medium heat. Add onion, celery, carrots, and zucchini. Cook until softened.
  2. Add garlic, salt, and pepper. Cook for another minute.
  3. Stir in diced tomatoes, vegetable broth, tomato paste, and Italian seasoning. Bring to a boil.
  4. Reduce heat, cover, and let simmer for 20 minutes.
  5. Add white beans, kidney beans, and green beans. Simmer for another 10 minutes.
  6. Stir in pasta and cook until al dente. Add spinach and cook until wilted.
  7. Garnish with chopped parsley before serving.

Notes

For a vegetarian version, omit the ground beef and add more vegetables or beans. For a gluten-free version, use gluten-free pasta and ensure the broth is gluten-free.