Copycat Olive Garden Minestrone Soup

Total Time Prep/Total Time: 40 min.
Yield 12 servings
Test Kitchen Approved
Help yourself to ever-ending refills of this copycat Olive Garden minestrone soup.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 4 garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/3 cup tomato paste
  • 1 can (14-1/2 ounces) diced tomatoes
  • 4 cups reduced-sodium chicken broth
  • 1 can (15-1/2 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (15-1/2 ounces) kidney beans, rinsed and drained
  • 3/4 cup uncooked small pasta shells
  • 1 small zucchini, chopped
  • 1/2 cup fresh or frozen cut green beans
  • 2 cups fresh spinach, chopped
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh basil
  • 1/4 cup grated Parmesan cheese

Directions

  1. Heat oil in a stock pot to medium heat. Add onion, celery and carrot; cook until slightly soft, 4-5 minutes. Add garlic, Italian seasoning, salt and pepper; cook until fragrant, 1-2 minutes. Stir in tomato paste; cook until bubbly, 1-2 minutes.
  2. Add tomatoes and chicken broth; bring to a simmer. Stir in beans and pasta shells. Bring to a simmer; cook until pasta is almost cooked, 6-7 minutes. Stir in zucchini, green beans and spinach. Cook an additional 2-3 minutes or until vegetables are crisp-tender and pasta is al dente. Stir in parsley and basil. Garnish with Parmesan and if desired, additional minced fresh basil.

Nutrition Facts

1 serving: 212 calories, 5g fat (1g saturated fat), 2mg cholesterol, 1145mg sodium, 32g carbohydrate (6g sugars, 7g fiber), 11g protein.

This Olive Garden-style minestrone soup is brimming with bright vegetables, creamy beans and pasta in a rich, tomato-y broth. It's colorful and hearty—what more could you ask for? (Besides some warm, buttery breadsticks!) —Lauren Habermehl, Pewaukee, Wisconsin
Recipe Creator

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