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Minestrone Soup

A warm and hearty blend of fresh vegetables, beans, and pasta, this Olive Garden-style minestrone soup is perfect for family meals and cozy dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 205
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 2 tablespoons olive oil For sautéing
  • 1 cup onion, chopped
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 cup zucchini, diced
  • 1 cup green beans, chopped
Canned and Packaged Goods
  • 1 can diced tomatoes (15 oz)
  • 1 can red kidney beans, drained and rinsed (15 oz)
  • 4 cups vegetable or chicken broth
  • 1 teaspoon Italian seasoning
  • 1 cup small pasta (like ditalini) Cook according to package instructions
Seasoning
  • to taste Salt
  • to taste Pepper
Garnish
  • to taste Fresh basil or parsley For garnish

Method
 

Preparation
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
  3. Stir in the garlic and cook for another minute until fragrant.
  4. Add diced zucchini and green beans, cooking for 5 more minutes until they just start to soften.
Cooking
  1. Incorporate the diced tomatoes, kidney beans, broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
  2. Reduce the heat, cover, and let it simmer for about 15 minutes.
  3. Stir in the pasta and cook until it’s al dente according to package instructions (usually around 8-10 minutes).
  4. Taste and adjust seasonings if needed, then serve hot, garnished with fresh herbs.

Notes

Serve in a warmed bowl with crusty bread or breadsticks. Pair with a side salad or a sprinkle of grated Parmesan for added flavor. Customize with seasonal vegetables or different beans based on availability.