Minestrone Soup Recipe (Olive Garden inspired)

Ingredients

2 tablespoon Olive Oil

1 medium Onion

diced

2 rib Celery

diced

3 medium Carrots

diced

3 clove Garlic

minced

15 ounce can Red Kidney Beans

rinsed and drained

15 ounce can White Kidney Beans

rinsed and drained

1 teaspoon Dried Oregano

or 2 teaspoons fresh oregano

1 teaspoon Italian Seasoning

1.5 teaspoon Sea Salt

0.5 teaspoon Black Pepper

28 ounce can Crushed Tomatoes

6 cup Vegetable Broth

or more to adjust consistency

1 cup Shell Pasta

or your choice

0.5 pound Zucchini

2 small, halved and sliced

2 cup Fresh Spinach Or Kale

finely chopped

Optional Toppings

Fresh Parsley, Croutons, Parmesan Cheese

Minestrone Soup Recipe (Olive Garden inspired)

The Kitchen Girl (Traci)

Serves	Prep	Cook	Total	Shares
12	10 min	40 min	50 min	3

This hearty minestrone soup recipe is a comforting tomato broth soup loaded with fresh vegetables, beans, and pasta. Feed your army on a budget with this delicious soup inspired by the famous Olive Garden minestrone!

dinnersoupentreeappetizer

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Equipment

Soup pot

Airtight container

Instructions

Heat a soup pot over medium-high heat and add OLIVE OIL.

Sauté ONION, CELERY, CARROTS, and GARLIC until tender.

Stir in KIDNEY BEANS, WHITE BEANS, OREGANO, ITALIAN SEASONING, SALT, PEPPER, CRUSHED TOMATOES, and VEGETABLE BROTH. Bring to a boil briefly.

Reduce heat, add SHELL PASTA and ZUCCHINI, and simmer for 15 minutes, or until the pasta is tender.

In the last 5 minutes, stir in the SPINACH.

Serve warm, garnished with your favorite toppings.

To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Minestrone Soup Recipe (Olive Garden inspired)

The Kitchen Girl (Traci)

Serves	Prep	Cook	Total	Shares
12	10 min	40 min	50 min	3

dinnersoupentreeappetizer

Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.

Equipment

Soup pot

Airtight container

Ingredients

2 tablespoon Olive Oil

1 medium Onion

diced

2 rib Celery

diced

3 medium Carrots

diced

3 clove Garlic

minced

15 ounce can Red Kidney Beans

rinsed and drained

15 ounce can White Kidney Beans

rinsed and drained

1 teaspoon Dried Oregano

or 2 teaspoons fresh oregano

1 teaspoon Italian Seasoning

1.5 teaspoon Sea Salt

0.5 teaspoon Black Pepper

28 ounce can Crushed Tomatoes

6 cup Vegetable Broth

or more to adjust consistency

1 cup Shell Pasta

or your choice

0.5 pound Zucchini

2 small, halved and sliced

2 cup Fresh Spinach Or Kale

finely chopped

Optional Toppings

Fresh Parsley, Croutons, Parmesan Cheese

Instructions

Heat a soup pot over medium-high heat and add OLIVE OIL.

Sauté ONION, CELERY, CARROTS, and GARLIC until tender.

Stir in KIDNEY BEANS, WHITE BEANS, OREGANO, ITALIAN SEASONING, SALT, PEPPER, CRUSHED TOMATOES, and VEGETABLE BROTH. Bring to a boil briefly.

Reduce heat, add SHELL PASTA and ZUCCHINI, and simmer for 15 minutes, or until the pasta is tender.

In the last 5 minutes, stir in the SPINACH.

Serve warm, garnished with your favorite toppings.

To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.