Description
This hearty minestrone soup recipe is a comforting tomato broth soup loaded with fresh vegetables, beans, and pasta, inspired by the famous Olive Garden minestrone!
Ingredients
Scale
- 1 tablespoon Olive Oil
- 1 medium Onion, diced
- 2 ribs Celery, diced
- 3 medium Carrots, diced
- 3 cloves Garlic, minced
- 1 (15-ounce can) Red Kidney Beans, rinsed and drained
- 1 (15-ounce can) White Kidney Beans, rinsed and drained
- 1 teaspoon Dried Oregano
- 1 teaspoon Italian Seasoning
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 (28-ounce can) Crushed Tomatoes
- 6 cups Vegetable Broth
- 1 cup Shell Pasta
- ½ pound Zucchini, halved and sliced
- 2 cups Fresh Spinach or Kale, finely chopped
- Fresh Parsley, Croutons, Parmesan Cheese (microbial-rennet)
Instructions
- Step 1: Heat a 4.5-quart soup pot over medium-high heat and add OLIVE OIL.
- Step 2: Sauté ONION, CELERY, CARROTS, and GARLIC until tender.
- Step 3: Stir in KIDNEY BEANS, WHITE BEANS, OREGANO, ITALIAN SEASONING, SALT, PEPPER, CRUSHED TOMATOES, and VEGETABLE BROTH. Bring to a boil briefly.
- Step 4: Reduce heat, add SHELL PASTA and ZUCCHINI, and simmer for 15 minutes, or until the pasta is tender.
- Step 5: In the last 5 minutes, stir in the SPINACH.
- Step 6: Serve warm, garnished with your favorite toppings.
Notes
To store, cool completely and refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 65 kcal
- Sugar: 3 g
- Sodium: 687 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: minestrone soup, Italian soup, vegetable soup, budget-friendly dinner, Olive Garden inspired