Minestrone Soup Recipe (Olive Garden inspired)

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 Ga... show more


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Minestrone Soup Recipe (Olive Garden inspired)

The Kitchen Girl (Traci)

12

servings

0

minutes

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Ingredients
Olive Oil
2 tablespoon Olive Oil
Onion
1 medium Onion diced
Celery
2 rib Celery diced
Carrots
3 medium Carrots diced
Garlic
3 clove Garlic minced
Red Kidney Beans
15 ounce can Red Kidney Beans rinsed and drained
White Kidney Beans
15 ounce can White Kidney Beans rinsed and drained
Dried Oregano
1 teaspoon Dried Oregano or 2 teaspoons fresh oregano
Italian Seasoning
1 teaspoon Italian Seasoning
Sea Salt
1.5 teaspoon Sea Salt
Black Pepper
0.5 teaspoon Black Pepper
Crushed Tomatoes
28 ounce can Crushed Tomatoes
Vegetable Broth
6 cup Vegetable Broth or more to adjust consistency
Shell Pasta
1 cup Shell Pasta or your choice
Zucchini
0.5 pound Zucchini 2 small, halved and sliced
Fresh Spinach Or Kale
2 cup Fresh Spinach Or Kale finely chopped
Optional Toppings
Fresh Parsley, Croutons, Parmesan Cheese
Fresh Parsley, Croutons, Parmesan Cheese

Instructions
1
Heat a soup pot over medium-high heat and add OLIVE OIL.
2
Sauté ONION, CELERY, CARROTS, and GARLIC until tender.
3
Stir in KIDNEY BEANS, WHITE BEANS, OREGANO, ITALIAN SEASONING, SALT, PEPPER, CRUSHED TOMATOES, and VEGETABLE BROTH. Bring to a boil briefly.
4
Reduce heat, add SHELL PASTA and ZUCCHINI, and simmer for 15 minutes, or until the pasta is tender.
5
In the last 5 minutes, stir in the SPINACH.
6
Serve warm, garnished with your favorite toppings.
7
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)

Minestrone Soup Recipe (Olive Garden inspired)

The Kitchen Girl (Traci)

12

servings

0

minutes

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 Ga... show more

Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Olive Oil
2 tablespoon Olive Oil
Onion
1 medium Onion diced
Celery
2 rib Celery diced
Carrots
3 medium Carrots diced
Garlic
3 clove Garlic minced
Red Kidney Beans
15 ounce can Red Kidney Beans rinsed and drained
White Kidney Beans
15 ounce can White Kidney Beans rinsed and drained
Dried Oregano
1 teaspoon Dried Oregano or 2 teaspoons fresh oregano
Italian Seasoning
1 teaspoon Italian Seasoning
Sea Salt
1.5 teaspoon Sea Salt
Black Pepper
0.5 teaspoon Black Pepper
Crushed Tomatoes
28 ounce can Crushed Tomatoes
Vegetable Broth
6 cup Vegetable Broth or more to adjust consistency
Shell Pasta
1 cup Shell Pasta or your choice
Zucchini
0.5 pound Zucchini 2 small, halved and sliced
Fresh Spinach Or Kale
2 cup Fresh Spinach Or Kale finely chopped
Optional Toppings
Fresh Parsley, Croutons, Parmesan Cheese
Fresh Parsley, Croutons, Parmesan Cheese

Instructions
1
Heat a soup pot over medium-high heat and add OLIVE OIL.
2
Sauté ONION, CELERY, CARROTS, and GARLIC until tender.
3
Stir in KIDNEY BEANS, WHITE BEANS, OREGANO, ITALIAN SEASONING, SALT, PEPPER, CRUSHED TOMATOES, and VEGETABLE BROTH. Bring to a boil briefly.
4
Reduce heat, add SHELL PASTA and ZUCCHINI, and simmer for 15 minutes, or until the pasta is tender.
5
In the last 5 minutes, stir in the SPINACH.
6
Serve warm, garnished with your favorite toppings.
7
To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

dinnersoupentreeappetizer