Description
This Olive Garden-style Minestrone Soup is a hearty and flavorful vegetable soup packed with fresh vegetables, beans, and pasta. Perfectly seasoned with Italian herbs and simmered to perfection, it makes a comforting and nutritious meal for any day of the week.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 ribs celery, chopped
- 2 carrots, chopped
- 1 small zucchini, chopped
- 3 cloves garlic, minced
- 3 cups fresh baby spinach
Liquids and Canned Goods
- 5 1/2 cups vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 cup fresh or frozen cut green beans
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can small white beans, drained
Seasonings and Pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup small pasta (ditalini recommended)
Optional Toppings
- Parmesan cheese
- Red pepper flakes
- Croutons
Instructions
- Sauté Vegetables: Heat olive oil in a large saucepan or soup pot over medium-high heat. Add chopped onion, celery, carrots, and zucchini. Sauté until the vegetables are softened, about 5 minutes. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth, Tomatoes, Beans & Seasonings: Pour in the vegetable broth and crushed tomatoes. Add in the red kidney beans, white beans, fresh or frozen green beans, dried oregano, dried basil, dried thyme, salt, and black pepper. Stir to combine thoroughly.
- Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 20 minutes to allow flavors to meld and vegetables to cook through.
- Cook Pasta and Spinach: Add the fresh baby spinach and small pasta (ditalini) to the soup. Continue cooking uncovered for another 10 minutes until the pasta is tender and the spinach is wilted.
- Serve and Garnish: Ladle the soup into bowls and top with optional parmesan cheese, red pepper flakes, or croutons as desired. Serve hot and enjoy your hearty homemade minestrone soup!
Notes
- You can use any small pasta shape such as ditalini, elbow macaroni, or small shells.
- To make the soup vegan, omit the parmesan cheese topping or use a vegan cheese substitute.
- For a thicker soup, reduce the amount of vegetable broth slightly or cook the soup uncovered for a few minutes longer to reduce.
- Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Adjust seasoning with additional salt or pepper to your taste.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
