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Healthy, vegetarian minestrone soup is an excellent dinner choice.
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Copycat Olive Garden Minestrone Soup

Olive Garden Minestrone Soup is a hearty dish that is surprisingly easy to make at home. This healthy, Italian meal is full of vegetables, beans, pasta, and herbs in a savory broth.

Course Soup
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 326 kcal

Ingredients

  • 2 Tbsp. oil avocado or olive
  • 1 cup onion finely diced
  • 2 stalks celery cut into ½-inch slices
  • 1 cup carrots quartered, cut into ½-inch pieces
  • 3 cloves garlic finely minced
  • 6 cups vegetable broth regular sodium
  • 15 oz. fire-roasted tomatoes canned
  • 3 Tbsp. tomato paste
  • 1 Tbsp. Italian seasoning
  • 1 tsp. oregano dried
  • 1 tsp. Parsley dried
  • 1 Tbsp. sugar optional
  • 1 ½ tsp. salt to taste
  • ¼ tsp. black pepper
  • ¼ - ½ tsp. red pepper flakes optional
  • 1 squash or zucchini quartered, cut into ½-inch pieces
  • 15 oz. cannelini beans canned, rinsed and drained
  • 15 oz. red kidney beans canned, rinsed and drained
  • ½ cup ditalini pasta or elbow
  • ¾ cup frozen green beans
  • 2 cups spinach coarsely chopped

Instructions

  1. Add oil to a large Dutch oven along with the onions, celery, and carrots. Saute over medium heat for 2-3 minutes, or until the vegetables become translucent. Add garlic and continue sauteing for an additional 30 seconds, or until fragrant.
  2. Pour in the vegetable broth and add the tomatoes, tomato paste, Italian seasoning, oregano, parsley, sugar, salt, black pepper and red pepper flakes. Mix until it is all well combined. Increase the heat to high and bring everything to a boil.
  3. Once boiling, add the squash and the rinsed and drained beans. Bring everything back to a boil and then add the pasta and frozen green beans. Reduce the heat to medium-high and boil for 7-8 minutes, or until the pasta is al dente.
  4. Stir in the chopped spinach and turn off the heat. Let the soup sit for a few minutes before serving.

Recipe Notes

Meal Prep and Storage

    • How to prep ahead of time: You can slice the vegetables up to 1 to 2 days ahead of time. Be sure to store them in the fridge in an airtight container until you make the soup.

    • How to store: Allow the soup to cool before transferring to an airtight, resealable container. Keep leftover minestrone in the fridge for up to 4 to 5 days.

    • How to freeze: You can either freeze this soup in a large container or freezer-safe bag, or portion out individual servings for easy reheating. Keep in the freezer for up to 4 to 5 months.

    • How to reheat: Leftover soup is best warmed back up in a large stock pot or Dutch oven on the stove over medium heat.

Nutrition Facts
Copycat Olive Garden Minestrone Soup
Amount Per Serving
Calories 326 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 1781mg77%
Potassium 763mg22%
Carbohydrates 58g19%
Fiber 14g58%
Sugar 11g12%
Protein 15g30%
Vitamin A 5806IU116%
Vitamin C 19mg23%
Calcium 186mg19%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.