The Best Minestrone Soup from Olive Garden (Easy and Delicious)
There’s nothing like a warm, comforting bowl of soup when you’re craving a healthy, nutritious meal. If you’re looking for a recipe that’s rich in nutrients, incredibly flavorful, and a family favorite, this Italian Minestrone Soup is it.
Better than restaurant-quality (yes, even better than Olive Garden!), this delicious vegetable soup is made in just one pot and ready in about 30 minutes.
Why You’ll Love This Minestrone Soup
- Nutritional: This soup is packed with fiber, vitamins, and plant-based protein.
- Healthy and easy to prepare: You can easily swap out the vegetables based on what’s in your fridge.
- Perfect for Meal Prep: The soup gets better with time, so it tastes even better the next day.
- Vegetarian/Vegetarian: It can be easily adjusted to suit any dietary needs.
Ingredients You’ll Need
| Category | Ingredients |
| The Base | Olive oil, Yellow onion, Garlic (minced), Carrots, Celery |
| The Broth & Veggies | Diced tomatoes, Tomato paste, Vegetable broth, Zucchini, Green beans |
| Beans & Pasta | Cannellini beans (or kidney beans), Ditalini pasta (or elbow macaroni) |
| Seasoning & Greens | Italian seasoning, Bay leaf, Salt & Black pepper, Fresh spinach or kale |
Step-by-Step Instructions
1. Heat the spices:
Heat 2 tablespoons of olive oil in a large pot or saucepan over medium heat. Add the chopped onion, carrot, and celery. Cook for 5 to 7 minutes, until the vegetables begin to soften. Add the chopped garlic and cook for another 60 seconds, until fragrant.
2. Build the Main Flavor:
Add the tomato puree, making sure it covers the vegetables. Cook for 2 minutes to enhance the flavor. Next, add the chopped tomatoes, Italian seasoning, salt, and pepper.
3. Bring the soup to a boil:
Stir in the vegetable stock and add the bay leaf. Bring the mixture to a boil, then reduce the heat. Cover and cook for 10 minutes, until the vegetables are tender.
4. Add the Pasta, Beans, and Vegetables:
Add the chopped zucchini, green beans, rinsed cannellini beans, and uncooked pasta. Cook over low heat for about 10 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
5. Finishing:
Remove the pot from the heat. Discard the bay leaves. Add the fresh spinach leaves and let them wilt in the hot soup for 1-2 minutes. Taste and adjust the seasoning with a little fresh lemon juice or more salt if needed.
Pro Tip: Serve with a generous amount of vegan or regular Parmesan cheese, fresh basil leaves, and a crispy garlic bread on the side!
Chef’s Tip for the Perfect Minestrone
- Don’t overcook the pasta: If you plan to freeze this soup or have leftovers, cook the pasta separately and put them in separate bowls. Otherwise, the pasta will absorb all the soup and become soggy overnight.
- Secret: If you’re not completely vegan, top the soup with Parmesan cheese. This adds a wonderful depth of umami flavor to the soup!
Frequently Asked Questions (FAQ)
Can I freeze Minestrone Soup?
Yes! You can freeze the soup for up to three months. However, we highly recommend freezing it without the pasta. Add fresh pasta when reheating the soup on the stovetop.
How long will the soup stay fresh in the refrigerator?
Store leftover soup in an airtight container in the refrigerator for up to 4 to 5 days. You can add a little more soup when reheating, as the pasta will absorb the liquid as it sits.