Description
A hearty, veggie-packed soup inspired by Olive Garden’s classic minestrone. This comforting, plant-based recipe includes beans, pasta, and vibrant vegetables simmered in a rich tomato broth. Ideal for meal prep, cozy dinners, and freezer-friendly meals.
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
1 zucchini, chopped
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) great northern beans, drained and rinsed
4 cups vegetable broth
2 cups water
1/2 cup green beans, trimmed and cut into 1-inch pieces
1/2 cup small pasta (ditalini or elbow)
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
2 cups baby spinach, roughly chopped
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until veggies begin to soften.
2. Stir in zucchini, diced tomatoes with juice, both beans, vegetable broth, water, green beans, basil, and oregano. Bring to a gentle boil.
3. Reduce heat and simmer uncovered for 15-20 minutes until vegetables are tender.
4. Stir in pasta and cook until al dente, about 8-10 minutes, stirring occasionally.
5. Turn off heat. Stir in spinach until wilted. Season with salt and pepper to taste.
Notes
For best results, cook pasta separately if making ahead to prevent mushiness.
Add more broth if soup thickens after refrigeration.
Swap in seasonal veggies like cabbage or bell peppers for variety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 210
- Sugar: 6g
- Sodium: 590mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: minestrone, copycat Olive Garden, vegan soup, vegetable soup