Garden Olive Minestrone Soup

Straightforward and satisfying Olive Garden Minestrone Soup loaded with fresh veggies, leafy greens and simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will keep!

This Olive Garden Minestrone Soup is an straightforward copycat recipe made with tender vegetables, kidney beans, white beans, pasta and leafy greens simmered in a flavorful tomato broth. It has all the cozy, hearty flavor of the restaurant favorite, but is straightforward to make right at home in one pot! This lighter minestrone soup is naturally vegetarian, packed with fiber and reliable for an eas

Minestrone has always been one of the favorite soups, and A cook first shared the version of Olive Garden's classic minestrone on the blog about 15 years ago! It is still one of the go-to soups when A cook want something warm and comforting that is loaded with veggies. Pair this cozy soup with some crusty bread or the Italian chopped salad for a satisfying Italian-inspired dinner the whole fami

What goes in

• 1 tablespoons olive oil
• 1 small onion, chopped
• 2 ribs celery, chopped
• 2 carrots, chopped
• 1 small zucchini, chopped
• 3 cloves garlic, minced
• 5 1/2 cups vegetable broth
• 1 (28 ounces) can crushed tomatoes
• 1 cup fresh or frozen cut green beans
• 1 (15 ounces) can red kidney beans, drained
• 1 (15 ounces) can small white beans, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups fresh baby spinach
• 1/2 cup small pasta
• Optional toppings: parmesan cheese, red pepper flakes or croutons

How it comes together

1. Heat olive oil in a large saucepan or soup pot over medium high heat and sauté onion, celery, carrots and zucchini until the pieces give, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
2. Next add in the vegetable broth, crushed tomatoes, beans, and seasonings. Bring to a boil, then reduce heat, cover and let the soup to simmer for about 20 minutes.
3. Add in the baby spinach leaves and pasta, cooking for an additional 10 minutes. Top with parmesan cheese, serve and enjoy!