Description
Better than Olive Garden Minestrone Soup is your go-to dish for a warm, wholesome meal that’s bursting with flavor and nutrition. This delightful soup features a rich tomato broth filled with seasonal vegetables, hearty beans, and pasta, offering a satisfying texture that’s perfect for cozy dinners or healthy lunches. Each spoonful is a comforting embrace, making it an excellent choice for family gatherings or meal prepping for the week ahead. Easy to prepare and highly customizable with whatever veggies you have on hand, this minestrone will quickly become a favorite in your kitchen.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 3–4 garlic cloves (minced)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 1/2 cup zucchini (diced)
- 1/2 cup corn
- 1/2 cup French beans (cut)
- 1.5 cups red kidney beans (cooked or canned)
- 28 oz fire-roasted San Marzano tomatoes
- 4 cups vegetable broth
- 1 cup mini pasta (such as shells or elbow)
Instructions
- Heat olive oil in a large pot over medium heat. Add bay leaves to infuse.
- Sauté the onion and garlic until golden.
- Stir in diced carrots and celery; cook until softened.
- Add zucchini, corn, and French beans; mix well.
- Season with oregano, thyme, black pepper, smoked paprika (if using), and salt.
- Incorporate mini pasta and fire-roasted tomatoes; stir thoroughly.
- Pour in vegetable broth and bring to a simmer.
- Simmer for about 15-20 minutes until pasta and vegetables are tender.
- Garnish with freshly chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg