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–+ servings
minestrone soup
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5 from 1 vote

Olive Garden Minestrone Recipe

This Olive Garden Minestrone Recipe is loaded with tender vegetables, beans, spinach, and pasta simmered in a flavorful tomato broth. An easy copycat minestrone soup that's hearty, comforting, and perfect for a cozy family dinner.
Prep Time10 minutes
Active Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: American, Italian
Yield: 10 servings
Calories: 225cal
Author: Melissa
Cost: $15

Equipment

  • 1 large soup pot or dutch oven
  • Wooden spoon
  • cutting board
  • sharp knife
  • Measuring cups and spoons

Materials

Step one

  • 2 Tbsp. olive oil
  • 1 small zucchini sliced
  • ½ small head of cabbage - chopped
  • ½ small sweet onion - chopped
  • 5 oz. shredded carrots about 1/2 box
  • 15 oz. Italian cut green beans - drained

Step two

  • 4 cups vegetable broth
  • 2 cups water
  • 28 oz. diced tomatoes
  • 15 oz. white kidney beans drained
  • 8 oz. tomato paste
  • 2 Tbsp. fresh parsley - chopped
  • 1&1/2 tsp. oregano
  • 1&1/2 tsp. salt
  • 1 tsp. ground black pepper
  • ½ tsp. basil
  • ¼ tsp. thyme

Step three

  • 8 oz. frozen chopped spinach
  • ¼ cup of red cooking wine
  • ½ Tbsp. of red wine vinegar
  • 5 oz. small shells pasta

Instructions

  • 1. Heat the olive oil in a large stockpot over medium-high heat. Add the zucchini, cabbage, onion, carrots, and drained green beans. Sauté for 5–10 minutes, or until the vegetables begin to soften.
  • 2. Add the vegetable broth, water, diced tomatoes, white kidney beans, tomato paste, parsley, oregano, salt, pepper, basil, and thyme. Stir to combine.
  • 3. Bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
  • 4. Stir in the frozen spinach, red cooking wine, red wine vinegar, and small shell pasta.
  • 5. Cook for about 10 minutes longer, or until the pasta is tender and the spinach is heated through.
  • 6. Taste and adjust the seasonings as needed. Serve warm.

Notes

Leftovers: This soup thickens as it sits because the pasta and beans continue to absorb the broth. When reheating, add a little vegetable broth or tomato sauce until the soup reaches your preferred consistency.
Pasta: Small shells are my go-to, but ditalini or elbow macaroni can be substituted.
Wine: The red cooking wine can be omitted if preferred.
nutrition facts are only an estimate 

Nutrition

Serving: 10g | Calories: 225cal | Carbohydrates: 40g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1756mg | Potassium: 957mg | Fiber: 10g | Sugar: 10g | Vitamin A: 6047IU | Vitamin C: 44mg | Calcium: 158mg | Iron: 7mg