Best Minestrone Soup Recipe: Authentic Italian Comfort Food Made Simple
A hearty, vegan-friendly copycat version of the famous Olive Garden Minestrone Soup. Packed with fresh vegetables, beans, and pasta in a rich tomato broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegan
Ingredients
3 tbsp olive oil
1 cup onion, diced
1 cup carrots, chopped
1 cup celery, chopped
1 medium zucchini, chopped
1 cup green beans, fresh or frozen (1-inch pieces)
3 cloves garlic, minced
1 (28 oz) can diced tomatoes, undrained
4 cups vegetable broth
1 (15 oz) can red kidney beans, drained and rinsed
1 (15 oz) can Great Northern beans, drained and rinsed
1/2 cup small shell pasta (or ditalini)
2 cups fresh spinach
1 tsp dried oregano
1 tsp dried basil
Salt and black pepper to taste
Instructions
1. Heat olive oil in a large pot over medium-high heat.
2. Sauté onion, carrots, and celery for 5-6 minutes.
3. Add zucchini and green beans; cook for 3 minutes.
4. Add garlic and cook for 30 seconds.
5. Stir in tomatoes, broth, oregano, basil, salt, and pepper.
6. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes.
7. Add drained beans and dry pasta.
8. Simmer uncovered for 10 minutes or until pasta is tender.
9. Turn off heat and stir in fresh spinach until wilted.
10. Serve hot with crusty bread.
Notes
Store leftovers in the fridge for up to 5 days.
For freezing, cook pasta separately to avoid mushiness.
Add red pepper flakes for a spicy kick.