Olive Garden Minestrone Soup
Olive Garden Minestrone Soup - Make the classic minestrone soup at home! This soup is made all in one pan, is full of all sorts of veggies and even pasta, all in a delicious rich tomato based broth.
Servings: 6
Ingredients
- 3 Tablespoons olive oil
- 1 small onion finely chopped
- 1 stalk celery finely chopped
- 1 small zucchini chopped
- 1/2 cup chopped carrots
- 3 cloves garlic minced
- 1/4 cup tomato paste
- 15 oz diced tomatoes
- 6 cups vegetable broth
- 15 oz white beans (cannellini, northern etc), drained and rinsed
- 15 oz red kidney beans drained and rinsed
- 1 cup frozen cut green beans
- 1 cup small shell pasta
- 1 Tablespoon Italian seasoning
- 2 cups spinach
- 2 teaspoon salt approximate
- 1 teaspoon black pepper approximate
Instructions
- In a large pot heat oil over medium high heat. Add onion, celery, zucchini and carrots. Cook for 4-5 minutes until onions start to soften. Add garlic and cook for 1 minute.3 Tablespoons olive oil, 1 small onion, 1 stalk celery, 1 small zucchini, 1/2 cup chopped carrots, 3 cloves garlic
- Stir in tomato paste, tomatoes and vegetable broth. Stir until well combined. Bring to a boil.1/4 cup tomato paste, 15 oz diced tomatoes, 6 cups vegetable broth
- Once boiling, add white beans, kidney beans, green beans, and Italian seasoning. Stir until everything is mixed together. Add in uncooked pasta and simmer for 8-9 minutes.15 oz white beans, 15 oz red kidney beans, 1 cup frozen cut green beans, 1 Tablespoon Italian seasoning, 1 cup small shell pasta
- During the last couple minutes, add spinach and cook for 2 more minutes until it is wilted. Season with salt and pepper if desired. Serve immediately.2 cups spinach, 2 teaspoon salt, 1 teaspoon black pepper
Video
Notes
Top with Parmesan Cheese if desired
Nutrition
Calories: 240kcal | Carbohydrates: 34g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 1594mg | Fiber: 9g | Sugar: 6g
