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Copycat Olive Garden Minestrone Soup



8 US
  • 3tablespoons olive oil
  • 1cup minced white onion (about 1 small onion)
  • 12cup chopped zucchini
  • 12cup frozen cut Italian cut green beans
  • 14cup minced celery (about 1/2 stalk)
  • 4teaspoons minced garlic (about 4 cloves)
  • 4cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
  • 2(15 ounce) cans red kidney beans, drained
  • 2(15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 1(14 ounce) can diced tomatoes
  • 12cup carrot (julienned or shredded)
  • 2tablespoons minced fresh parsley
  • 1 12teaspoons dried oregano
  • 1 12teaspoons salt
  • 12teaspoon ground black pepper
  • 12teaspoon dried basil
  • 14teaspoon dried thyme
  • 3cups hot water
  • 4cups fresh Baby Spinach
  • 12cup small shell pasta


Heat three tablespoons of olive oil over medium heat in a large soup pot.

Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

Makes about eight 1 1/2 cup servings.

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