Olive Garden Minestrone Soup

This Olive Garden minestrone soup is loaded with vegetables, beans and pasta in a tomato broth. It's a copycat of the restaurant version that tastes even better than the original recipe!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.

Step 2

Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.

Step 3

Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.

Step 4

Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.

Step 5

Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.

Step 6

Sprinkle the parsley over the soup and serve.

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