Description
This hearty Minestrone Soup recipe is a flavorful Olive Garden copycat that’s packed with fresh vegetables, beans, and pasta. Perfect for a comforting meal, this soup combines sautéed carrots, celery, zucchini, and onions with juicy canned tomatoes, Italian herbs, and tender beans, simmered together in a savory vegetable broth. Ready in under an hour and serving 10, it’s an excellent option for a nutritious, satisfying dinner.
Ingredients
Scale
Vegetables
- 2 medium carrots, diced into small cubes
- 2 small zucchinis, diced into small cubes
- ½ large onion, diced into small cubes
- 6 ribs celery, diced into small cubes
- 2 cloves garlic, minced
Canned Goods & Liquids
- 28 oz canned diced tomatoes
- 32 oz vegetable broth
- 15 oz canned Great Northern beans, drained
- 15 oz canned Kidney beans, drained
- 2 cups water
Herbs & Seasonings
- 1 tbsp Italian seasoning
- 1 tbsp dried basil
- Salt and pepper, to taste (optional)
Other Ingredients
- ½ cup small pasta (any small pasta shape)
- 1 tbsp olive oil
- Parmesan cheese, sprinkle for topping (optional, omit for vegan)
Instructions
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large soup pot over medium heat. Add diced carrots, celery, onion, and zucchini to the pot. Sauté for about 10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Tomatoes and Herbs: Stir in the canned diced tomatoes with their juice, then add 1 tablespoon Italian seasoning and 1 tablespoon dried basil. Allow the mixture to simmer for a few minutes to combine the flavors.
- Add Broth, Beans, and Pasta: Pour in 32 ounces of vegetable broth, add the drained Great Northern and kidney beans, and stir in the ½ cup of small pasta. Cook the soup for approximately 10 minutes, checking the pasta frequently to ensure it reaches your preferred tenderness.
- Incorporate Garlic and Final Simmer: Add the minced garlic to the soup and let it simmer for an additional 10 minutes. If the soup becomes too thick, stir in 2 cups of water to achieve your desired consistency. Season with salt and pepper to taste.
- Serve: Ladle the hot minestrone soup into bowls. Top each serving with a sprinkle of parmesan cheese or fresh basil if desired. Serve alongside crusty bread or a fresh salad for a complete meal.
Notes
- For a vegan version, omit the parmesan cheese topping.
- Any small pasta shape such as ditalini, elbow macaroni, or small shells works well in this soup.
- If the soup thickens too much during cooking, adding water helps maintain the desired soup consistency.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust seasoning toward the end of cooking to suit your taste preferences.
