Description
This Olive Garden minestrone soup copycat is packed with fresh vegetables, hearty beans, and tender pasta, all simmered in a rich tomato broth. It’s vegan, healthy, and incredibly easy to make! Enjoy the comforting flavors of Olive Garden right at home with this better-than-restaurant version.
Ingredients
Scale
Vegetables & Aromatics
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 ribs celery, chopped
- 1 small zucchini, diced
- 1 cup baby spinach or kale, chopped
Beans & Pasta
- 1 can (15 oz) kidney beans, drained & rinsed
- 1 can (15 oz) cannellini beans, drained & rinsed
- ¾ cup small shell pasta (ditalini or elbow macaroni)
Broth & Seasoning
- 1 can (15 oz) diced tomatoes (with juice)
- 4 cups vegetable broth
- 1 ½ cups water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon balsamic vinegar (for extra depth of flavor)
Optional Garnishes
- Freshly grated Parmesan cheese (for non-vegan option)
- Fresh basil or parsley, chopped
- Extra olive oil drizzle
Instructions
Step 1: Sauté the Vegetables
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, garlic, carrots, and celery, and sauté for 5 minutes until softened.
Step 2: Build the Soup Base
- Stir in diced tomatoes, vegetable broth, water, basil, oregano, thyme, salt, and black pepper.
- Bring to a gentle boil, then reduce heat and let simmer for 10 minutes.
Step 3: Add Beans & Pasta
- Add kidney beans, cannellini beans, and pasta, and stir well.
- Simmer for 10-12 minutes, or until pasta is tender.
Step 4: Finish with Greens & Seasoning
- Stir in spinach or kale and let it wilt for about 2 minutes.
- Add balsamic vinegar for extra depth of flavor. Adjust seasoning if needed.
Step 5: Serve & Enjoy!
- Ladle soup into bowls and garnish with fresh herbs, Parmesan cheese, or a drizzle of olive oil.
- Serve with warm bread or a side salad, and enjoy your homemade Olive Garden minestrone soup!
Notes
- Gluten-Free Option: Use gluten-free pasta or swap pasta for quinoa.
- Low-Carb Version: Omit pasta and add cauliflower rice or extra veggies.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze without pasta for up to 3 months. Add fresh-cooked pasta when reheating.
- Spicy Kick: Add extra red pepper flakes or a pinch of cayenne.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Keywords: Olive Garden minestrone soup, copycat minestrone soup, homemade minestrone, Italian vegetable soup, easy vegetarian soup