Copycat Olive Garden Minestrone Soup
Nutritious, filling, and perfect for batch-cooking.
Copycat Olive Garden Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 ribs celery, sliced
- 2 medium carrots, peeled, quartered and sliced
- 1 zucchini, halved and sliced
- 3 cloves garlic, minced
- 1/4 cup tomato paste
- 1 (14 oz) can diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 1 (15 oz) can white beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1/2 cup frozen cut green beans
- 1/2 cup small shell pasta
- 2 cups baby spinach leaves
- Fresh parsley, chopped, for garnish
- Kosher salt and freshly ground black pepper, to taste
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add onion, celery, carrots, and zucchini and cook until tender, 3-5 minutes. Add garlic and cook 1 minute more.
- Stir in tomato paste, then add tomatoes, broth, Italian seasoning and bay leaf. Bring to a simmer.
- Add white beans, kidney beans, green beans, and pasta. Simmer until pasta is al dente, 10-12 minutes.
- Season to taste with salt and pepper and stir in spinach leaves and let cook until wilted.
- Garnish with fresh parsley and serve!