Olive Garden Minestrone Soup
Easy and delicious Olive Garden Minestrone Soup loaded with fresh veggies, leafy greens and simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!
Servings: 6
Ingredients
- 1 tablespoons olive oil
- 1 small onion chopped
- 2 ribs celery chopped
- 2 carrots chopped
- 1 small zucchini chopped
- 3 cloves garlic minced
- 5 1/2 cups vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 cup fresh or frozen cut green beans
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can small white beans, drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups fresh baby spinach
- 1/2 cup small pasta I used ditalini
- Optional toppings: parmesan cheese, red pepper flakes or croutons
Instructions
- Heat olive oil in a large saucepan or soup pot over medium high heat and sauté onion, celery, carrots and zucchini until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
- Next add in the vegetable broth, crushed tomatoes, beans, and seasonings. Bring to a boil, then reduce heat, cover and let the soup to simmer for about 20 minutes.
- Add in the baby spinach leaves and pasta, cooking for an additional 10 minutes. Top with parmesan cheese, serve and enjoy!
Nutrition
Serving: 1/6th of recipe | Calories: 233kcal | Carbohydrates: 43.6g | Protein: 12.3g | Fat: 3.2g | Saturated Fat: 0.4g | Sodium: 724.8mg | Fiber: 11.7g | Sugar: 4g