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Better than Olive Garden Minestrone Soup

Better than Olive Garden Minestrone Soup

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Indulge in the warmth of Better than Olive Garden Minestrone Soup, a delightful, hearty blend of fresh vegetables and savory beans that’s perfect for any occasion. This soup is not only rich in flavor but also packed with nutrition, making it an ideal choice for a cozy dinner or a quick weeknight meal. With its vibrant colors and comforting aroma, each bowl offers a taste of Italy right in your kitchen. Plus, it’s incredibly easy to prepare and can be customized with your favorite seasonal vegetables or pasta shapes. Enjoy the satisfaction of a wholesome, homemade meal that the entire family will love!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 medium yellow onion (finely chopped)
  • 34 garlic cloves (minced)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 1/2 cup French beans (cut)
  • 1/2 cup corn
  • 1/2 cup zucchini (diced)
  • 1.5 cups red kidney beans (boiled)
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper powder
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1/2 teaspoon smoked paprika (optional)
  • 28 oz San Marzano tomatoes (fire roasted diced preferred)
  • 1 cup mini shells (or ditallini, mini elbow pasta, orzo, or bulgur)
  • 4 cups vegetable broth

Instructions

  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add bay leaves, chopped onions, and minced garlic. Sauté until onions are translucent.
  2. Stir in diced carrots and celery. After a few minutes, add zucchini, corn, and French beans.
  3. Season with salt, black pepper, oregano, thyme, and smoked paprika if using; mix well.
  4. Add mini pasta and fire-roasted San Marzano tomatoes into the pot.
  5. Pour in 4 cups of vegetable broth; bring to a simmer for 15–20 minutes until pasta is cooked.
  6. Serve hot garnished with fresh herbs or grated cheese if desired.

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