Soups & Stewsculinaryhill5.0
Minestrone Soup (Olive Garden–Style)
This vegetable-packed minestrone soup is comforting, flexible, and perfect for feeding a crowd or stocking the fridge for the week. Serve it with warm bread or a simple salad for a complete, cozy meal.
👥 8 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
In a large pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onion, carrots, celery, zucchini, and a pinch of salt, and cook until vegetables are softened, about 10 to ⏱️ 12 minutes.
olive oil2 tablespoons
2
Add garlic, Italian seasoning, and red chili flakes, and cook until fragrant, about ⏱️ 30 seconds.
Italian seasoning1 teaspoon
3
Stir in vegetable broth, Cannelini beans, kidney beans, diced tomatoes, kale, green beans, pasta, tomato paste, bay leaf, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil.
vegetable broth8 cupstomato paste2 tablespoonsbay leaf1
4
Reduce heat and simmer until pasta is al dente, about 10 to ⏱️ 12 minutes. Remove bay leaf. Season to taste with salt and freshly ground black pepper. Garnish individual bowls with Parmesan cheese and serve.
bay leaf1Salt and freshly ground black pepper
Nutrition Facts
calories
241 kcal
fat Content
4 g
serving Size
2 cups
fiber Content
10 g
sugar Content
7 g
sodium Content
791 mg
protein Content
11 g
carbohydrate Content
41 g
saturated Fat Content
1 g
unsaturated Fat Content
4 g
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