Copycat Olive Garden Minestrone

Here's a delicious soup that's also a great vegetarian meal! Vegan option included, but you don't have to be either to love this soup!

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If you’re looking for a great soup that’s also a meatless meal, look no further than this minestrone.

Prep Time20

Cook Time1

Total Time1 20

Course: Comfort Foods, soups, vegetarian dishes

Cuisine: American

Keyword: asparagus soup, copycat recipe, minestrone, vegan recipe, vegetarian recipe

Servings: 8

Calories: 137kcal

Author: Judith Hannemann

Ingredients

1 small white onion minced
4 cloves garlic minced
1/2 cup sliced carrots
1 medium zucchini sliced, then cut slices in half
1 medium yellow squash sliced, then cut slices in half
2 tbsp minced fresh parsley
1/4 cup celery sliced
3 tbsp olive oil
2 15 oz cans cannellini beans, rinsed & drained
2 15 oz cans red kidney beans, rinsed & drained
14.5 oz can fire-roasted diced tomatoes, drained
4 cups vegetable stock see NOTES
2 cups water
1 1/2 tsp oregano
1/2 tsp basil
1/4 tsp thyme
1 tsp salt
1/2 tsp pepper
3/4 cup small pasta shells or ditilini
4 cups fresh baby spinach
1/4 cup Parmesan or Romano cheese

Instructions

Heat oil over medium heat in a large (8-10 quart) stock pot. Add the onion, garlic, carrots, zucchini, yellow squash, parsley and celery. Cook over medium heat for about 5 minutes or until onion becomes translucent.
Add the vegetable stock, water, cannellini beans, kidney beans, diced tomatoes, herbs and salt & pepper. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.
Add the pasta and baby spinach; stir. Cover and simmer for another 20-30 minutes.
Stir in the grated cheese. Serve immediately.

Notes

I used Knorr concentrated vegetable stock (2 tubs) reconstituted with 4 cups water. If you cannot find Knorr, Better Than Bouillon vegetable stock may be substituted. Use 3-4 tbs reconstituted with water.

Nutrition