Description
A simple recipe for a hearty vegetable soup similar to Olive Garden’s Minestrone.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup small pasta (like ditalini or small shells)
- 2 cups chopped fresh spinach
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in diced tomatoes, kidney beans, cannellini beans, vegetable broth, water, basil, oregano, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Add the small pasta and cook according to package directions until tender, usually about 8 to 10 minutes.
- Stir in the fresh spinach during the last 2 minutes of cooking until it wilts.
- Taste and adjust seasoning if needed before serving.
Notes
- For a richer flavor, you can substitute chicken broth for vegetable broth.
- You can add other vegetables like zucchini or green beans if you prefer.
- Serve with Parmesan cheese and crusty bread.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8
- Sodium: 650
- Fat: 4
- Saturated Fat: 0.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 10
- Protein: 12
- Cholesterol: 0
Keywords: minestrone soup, olive garden, vegetable soup, copycat recipe, hearty soup, pasta soup