This Olive Garden Minestrone soup recipe makes a healthy and hearty pot of soup. The soup is vegan like the one from the restaurant and just as delicious and nutritious!
Course Soup
Cuisine American
Diet Low Calorie, Low Fat, Vegan, Vegetarian
Servings 10
Calories 169kcal
Author Robin Gagnon
Ingredients
1 ½tablespoonsclassic olive oilor avocado oil
2carrotspeeled and diced
2zucchinidiced
6celery stalksdiced
½large oniondiced
28ozcan diced tomatoes
15ozcan Cannellini Beansdrained
15ozcan kidney beansdrained
1 tablespoonItalian seasoning
2teaspoonsdried basil
2clovesgarlicminced
1cupchopped green beans fresh or frozen (not shown)
1teaspoonsaltplus extra to taste
¼teaspoonblack pepper
32ozvegetable broth
2cupswater
½cupuncooked elbow macaroniuse small shell pasta, orzo or ditalini if you prefer
2cups fresh baby spinach
Instructions
Add oil to a large pot on medium-high heat.
When oil is hot and begins to shimmer, add in diced carrots, zucchini, celery and onion.
Cook vegetables for 8-10 minutes or until tender, stirring occasionally.
Add canned diced tomatoes, canned beans, dried herbs, minced garlic, green beans salt and pepper. Stir to fully combine.
Pour in vegetable broth and water.
Add elbow macaroni. Stir, cover and bring to a low boil.
Cook for 10 minutes or until pasta is tender, adding the spinach at the end since it only takes a couple minutes to cook.
Taste and add additional salt and pepper if desired.