Description
A hearty and comforting minestrone soup packed with fresh vegetables, beans, and pasta, reminiscent of Olive Garden’s iconic soup.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1 cup sliced carrots
- 1 cup chopped celery
- 2 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like elbow or ditalini)
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1 cup green beans, chopped
- 1 cup zucchini, diced
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Cook for about 5 minutes until the onions turn translucent.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the vegetable broth and canned tomatoes (with juice) to the pot. Stir well.
- Add the kidney beans, cannellini beans, and pasta. Stir in the Italian seasoning, salt, and pepper.
- Bring the mixture to a boil. Then reduce the heat and let it simmer for about 10 minutes, or until the pasta is tender.
- Add the chopped green beans and zucchini, continuing to simmer for another 5 minutes.
- Taste and adjust seasoning as needed.
Notes
For best results, use seasonal vegetables and consider cooking the pasta separately if you plan on having leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg