Olive Garden's Copycat Minestrone Soup Recipe

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Olive Garden's Copycat Minestrone Soup

Patsy G


I found this recipe online and it is delicious,I think it's better than the soup served at Olive Garden! This is the recipe as it was written. After I made it,these are the changes I made :
I used vegetable bouillon cubes instead of the broth.
Orzo instead of shell pasta.
I added an additional 1/2 c of zucchini and 2-3 t. garlic at the end of cooking.

pinch tips: How to Skin Carrots, Potatoes and Apples


1 tablespoons olive oil
1 c minced white onion (about 1 small onion)
1/2 c chopped zucchini
1/2 c frozen cut italian green beans
1/4 c minced celery
4 t. mince garlic
4 c vegetable broth swanson is good *note: do not use chicken broth!*)
2 (15 oz) can red kidney beans,drained
2 (15 oz) cans small white beans or great northern beans,drained
1 (14 ounce) can diced tomatoes
1/2 c carrots,julienned or shredded
2 tablespoons minced fresh parsley
1 1/2 t. dried oregano
1 1/2 t. salt
1/2 t. ground black pepper
1/2 t. dried basil
1/4 t. dried thyme
3 c hot water
4 c fresh baby spinach leaves
1/2 c small shell pasta

Directions Step-By-Step

Heat three tablespoons of olive oil over medium heat in a large soup pot.
Saute onion, celery, garlic, green beans, and zucchini in the oil for
5 minutes or until onions begin to turn translucent.
Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot
water, and spices. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
Add spinach leaves and pasta and cook for an additional 20 minutes or
until pasta is done.

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy