Olive Garden Vegetarian Minestrone Soup

This Olive Garden-inspired Minestrone Soup is packed with fresh vegetables, beans, and pasta in a flavorful tomato broth. It’s a healthy, filling, and easy-to-make soup that’s perfect for a cozy meal. Plus, it’s naturally vegetarian and full of nutrients!

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Ingredients Needed:

• 2 tablespoons olive oil
• 1 cup white onion 
• 1/2 cup celery 
• 1/2 cup carrots 
• 1 zucchini 
• 2 teaspoons minced garlic
• 14 ounces canned diced tomatoes
• 32 ounces vegetable stock
• 1 bay leaf
• 1 1/2 tablespoons Italian seasoning
• 2 tablespoons tomato paste
• 15 ounces of canned small white beans 
• 15 ounces of canned kidney beans 
• 1 cup frozen green beans 
• 1/2 cup small shell-shaped pasta
• parsley for garnish

How To Make Vegetarian Minestrone Soup?

1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onions, celery, carrots, and garlic with a pinch of salt. Cook for 3 to 5 minutes, stirring, until softened.
2. Simmer the broth: Add diced tomatoes, vegetable stock, tomato paste, Italian seasoning, and bay leaf. Stir well, bring to a boil, then reduce heat to a gentle simmer.
3. Add beans and vegetables: Stir in white beans, kidney beans, green beans, and zucchini. Let the soup cook for about 10 minutes.
4. Cook the pasta: Add the pasta and let it simmer for another 10 to 15 minutes, until the pasta and vegetables are tender.
5. Season and serve: Remove the bay leaf, season with salt and pepper, and garnish with fresh parsley. Serve warm.

Recipe Tips:

• Chop vegetables evenly: Cut all vegetables into small, even pieces (about ½ inch) so they cook at the same time and every spoonful has a balanced mix of flavors.
• Sauté for deeper flavor: Cook the onions, celery, and carrots first until soft and fragrant. This step builds a rich base for the soup and prevents a raw vegetable taste.
• Add pasta at the right time: Don’t add the pasta too early! Add it in the last 10–15 minutes so it stays firm and doesn’t turn mushy. If you plan to store leftovers, cook the pasta separately and add it when serving.
• Season in stages: Add a little salt while sautéing the vegetables, then taste and adjust the seasoning at the end. This brings out the best flavors without making the soup too salty.
• Simmer gently for better texture: Let the soup simmer on low heat instead of boiling hard. A slow simmer helps the vegetables and beans absorb the flavors without breaking apart.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Minestrone Soup cool to room temperature first. Then, store it in a sealed container in the fridge for up to 4 days.
• Freeze: After cooling, pour the soup into freezer-safe containers, leaving a little space for it to expand. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and warm it over low heat, stirring occasionally. If the soup is too thick, add a little water or broth to loosen it.

Nutrition Facts:

• Calories: 204 kcal
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 710mg
• Potassium: 755mg
• Total Carbohydrate: 34g
• Dietary Fiber: 9g
• Sugars: 6g
• Protein: 10g