Description
This Olive Garden Minestrone Soup is a cozy, veggie-packed classic that’s hearty, flavorful, and 100% plant-based. A rich tomato broth wraps around tender pasta, beans, and vibrant vegetables—perfect for cold nights or make-ahead meals.
Ingredients
2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 zucchini, chopped
1 cup green beans, trimmed and cut into 1-inch pieces
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper, to taste
15 oz can diced tomatoes
15 oz can red kidney beans, drained and rinsed
15 oz can great northern beans, drained and rinsed
4 cups vegetable broth
2 cups water
1 cup ditalini pasta
2 cups fresh spinach, chopped
Instructions
1. In a large pot, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Cook until softened, about 5–7 minutes.
2. Stir in zucchini, green beans, oregano, basil, salt, and pepper. Cook for another 3–4 minutes.
3. Add diced tomatoes, kidney beans, great northern beans, vegetable broth, and water. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
4. Add ditalini pasta and cook for about 10 minutes, or until pasta is al dente.
5. Stir in chopped spinach and allow it to wilt before serving.
6. Serve hot with crusty bread or Parmesan if desired.
Notes
This soup tastes even better the next day as the flavors deepen.
For best texture, cook pasta separately if storing for later.
Customize with seasonal vegetables or a sprinkle of Parmesan if not vegan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6g
- Sodium: 740mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Olive Garden Minestrone Soup, vegan soup, copycat recipe