Description
This hearty Olive Garden Copycat Minestrone Soup is a comforting, veggie-packed, vegan-friendly recipe made with tender pasta, beans, and a savory tomato broth. A healthy one-pot meal perfect for weeknights, meal prep, or freezing. Great for fans of easy soup recipes and restaurant-style dishes at home.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 medium carrots, sliced
2 stalks celery, chopped
1 medium zucchini, diced
1 cup green beans, chopped
1 can (15 oz) diced tomatoes
2 tablespoons tomato paste
4 cups vegetable broth
1 can (15 oz) red kidney beans, drained
1 can (15 oz) cannellini beans, drained
1 teaspoon Italian seasoning
1 teaspoon salt
0.5 teaspoon black pepper
2 cups baby spinach
0.75 cup ditalini pasta
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 6 to 8 minutes.
2. Stir in garlic and cook for another minute.
3. Add zucchini and green beans. Stir in diced tomatoes, tomato paste, salt, pepper, and Italian seasoning. Simmer for 5 minutes.
4. Pour in vegetable broth, red kidney beans, and cannellini beans. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
5. Add ditalini pasta and cook until pasta is al dente, 8 to 10 minutes.
6. Stir in baby spinach until wilted.
7. Adjust seasoning if needed. Serve warm.
Notes
This recipe is naturally vegan and dairy-free.
You can substitute other small pasta shapes if needed.
For freezing, store pasta separately to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 6g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg