Olive Garden Minestrone Soup (Copycat Recipe)

Original Post: https://www.evolvingtable.com/minestrone-soup/

A Dutch oven full of Minestrone soup made from an Olive Garden copycat recipe.

5 from 4 votes

Olive Garden Minestrone Soup (Copycat Recipe)

Olive Garden Minestrone Soup is a copycat recipe from the restaurant favorite that is surprisingly easy to make at home. This healthy, Italian meal is full of vegetables, beans, pasta, and herbs in a savory broth.

Prep Time15

Cook Time25

Total Time40

Course: Soup

Cuisine: Italian

Servings: servings

Author: Jennifer Deppa

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

Saute Vegetables: 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 Tbsp. oil, 1 cup onion, 2 stalks celery, 1 cup carrots, 3 cloves garlic
Add Tomatoes and Seasonings: 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.
6 cups vegetable broth, 15 oz. fire-roasted tomatoes, 3 Tbsp. tomato paste, 1 Tbsp. Italian seasoning, 1 tsp. oregano, 1 tsp. Parsley, 1 Tbsp. sugar, 1 ½ tsp. salt, ¼ tsp. black pepper, ¼ - ½ tsp. red pepper flakes
Mix in Beans, Squash, and Pasta: 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.
1 squash or zucchini, 15 oz. cannelini beans, 15 oz. red kidney beans, ½ cup ditalini pasta, ¾ cup frozen green beans
Add Spinach and Serve: Stir in the chopped spinach and turn off the heat. Let the soup sit for a few minutes before serving.
2 cups spinach

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