I made a version of Olive Garden Minestrone Soup that bursts with freshness. Sautéed yellow onions meet minced garlic and bright carrots, while zucchini and green beans add texture. Combined with aromatic basil and hearty cannellini beans, this Italian Soup celebrates simple, authentic flavors sure to capture any fan.
I’ve always been a huge fan of the hearty Italian classics and this Olive Garden Minestrone Soup has had me hooked ever since I first tasted it. I love how this recipe turns into a whole meal on its own.
I start by heating 2 tablespoons of extra virgin olive oil and toss in a chopped medium yellow onion along with 3 cloves of garlic. Next, I add diced carrots and celery stalks, then mix in zucchini pieces and green beans to give the soup its fresh crunch.
A can of diced tomatoes and another of cannellini beans add that signature deep flavor reminiscent of those Jamie’s Minestrone Soup recipes I used to read about. To create a robust broth, I pour in 6 cups of chicken broth with a bay leaf, dried basil, and oregano, seasoning with salt and pepper to taste.
Toward the end, I stir in small pasta and a generous handful of fresh spinach, making it just right for any Italian soup lover looking for a delicious, homemade treat.
Why I Like this Recipe
I really like this minestrone recipe for a bunch of reasons. First, it brings together loads of different veggies that make every spoonful tasting fresh and hearty. Second, it’s a nostalgic nod to Olive Garden – I’ve always loved their minestrone, so recreating that vibe really makes me feel at home. Third, I appreciate how easy it is to throw together; even though it seems a bit fancy, it’s pretty straightforward to make, which means I can whip it up on a chilly day without much fuss. Lastly, the blend of herbs and the burst of fresh spinach give it a perfect Italian flavor that just makes my mouth water every time.
Ingredients
- Extra virgin olive oil gives healthy fats and a rich, smooth flavor.
- Yellow onion adds natural sweetness, fiber and deep flavor to the broth.
- Garlic infuses bold aroma and boosts immunity while intensifying the taste.
- Cannellini beans provide protein and fiber, making this soup hearty and healthy.
- Carrots deliver a sweet crunch, vitamins and vibrant color to the mix.
- Spinach adds fresh, iron-rich greens for a healthy finishing touch.
- Chicken or vegetable broth unites flavors, making every spoonful comforting and tasty.
- Pasta offers fun carbs that blend all ingredients together perfectly.
Ingredient Quantities
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped into 1/2-inch pieces
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 can (14.5 ounces) diced tomatoes with their juices
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 6 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup small pasta (ditalini or small shells work well)
- 2 cups fresh spinach, roughly chopped
How to Make this
1. Heat the extra virgin olive oil in a large pot over medium heat, then add the chopped yellow onion and minced garlic until they get soft and a bit golden.
2. Toss in the diced carrots and celery and cook for about 5 minutes until they start to soften.
3. Add the zucchini pieces and green beans and stir them in for another 3 minutes.
4. Pour in the can of diced tomatoes with their juices and the rinsed cannellini beans.
5. Stir in the chicken or vegetable broth, making sure to add the bay leaf, dried basil, dried oregano, and a pinch of salt and pepper.
6. Bring the soup to a boil then lower the heat and let it simmer for about 15 minutes so all the flavors mix together.
7. Add the small pasta into the pot and cook according to the package directions (usually around 8 to 10 minutes) until the pasta is al dente.
8. Once the pasta is cooked, mix in the chopped fresh spinach and let it wilt for a minute or so.
9. Give the soup a good stir and check the seasoning, adding more salt or pepper if you think it needs it.
10. Remove the bay leaf and ladle the hot, hearty minestrone soup into bowls, ready for you to enjoy as a main dish!
Equipment Needed
1. Large Soup Pot – You need a big pot that’ll hold all the chunky veggies and broth so it cooks evenly.
2. Stove – A standard stove will work fine for heating and simmering the soup over medium heat.
3. Cutting Board – This is essential for chopping the onions, garlic, carrots, celery, zucchini, green beans, and the spinach.
4. Sharp Knife – A good knife will make all the dicing, chopping, and mincing fast and safe.
5. Stirring Spoon – A long-handled spoon is needed to mix the ingredients so nothing sticks or burns on the bottom.
6. Measuring Spoons/Cups – These help you get the right amounts of olive oil, broth, and spices.
7. Can Opener – You’ll need this to open the diced tomatoes and cannellini beans before adding them.
8. Colander – This is handy for rinsing the beans after draining the liquid from the can.
9. Ladle – Use the ladle when serving the hot soup into bowls to keep it neat and easy.
FAQ
Minestrone Soup ( Olive Garden Copycat) Recipe Substitutions and Variations
- Extra virgin olive oil: you can swap it with canola oil or avocado oil if you dont have olive oil on hand
- Green beans: if you’re short on green beans, try using chopped asparagus or broccoli florets
- Cannellini beans: using navy beans or even white kidney beans works pretty good as an alternative
- Small pasta: you can use elbow macaroni or small shells if you dont have ditalini available
- Fresh spinach: you can replace it with kale or arugula, though they add a slightly different taste
Pro Tips
1. Make sure your veggies are chopped into even pieces so they cook evenly and the soup doesn’t end up with some pieces too soft and others still crunchy.
2. When cooking the garlic and onion, keep an eye on them so they turn golden instead of getting burnt which can give a bitter taste.
3. Add the spinach at the very end of cooking so it stays fresh and green instead of turning into mush, that way you keep some texture in the soup.
4. Taste the soup as you go along and adjust the salt and pepper gradually, sometimes the cooking process can mellow the flavors and you might need more seasoning at the end.
Minestrone Soup ( Olive Garden Copycat) Recipe
I made a version of Olive Garden Minestrone Soup that bursts with freshness. Sautéed yellow onions meet minced garlic and bright carrots, while zucchini and green beans add texture. Combined with aromatic basil and hearty cannellini beans, this Italian Soup celebrates simple, authentic flavors sure to capture any fan.
6
servings
200
kcal
Equipment: 1. Large Soup Pot – You need a big pot that’ll hold all the chunky veggies and broth so it cooks evenly.
2. Stove – A standard stove will work fine for heating and simmering the soup over medium heat.
3. Cutting Board – This is essential for chopping the onions, garlic, carrots, celery, zucchini, green beans, and the spinach.
4. Sharp Knife – A good knife will make all the dicing, chopping, and mincing fast and safe.
5. Stirring Spoon – A long-handled spoon is needed to mix the ingredients so nothing sticks or burns on the bottom.
6. Measuring Spoons/Cups – These help you get the right amounts of olive oil, broth, and spices.
7. Can Opener – You’ll need this to open the diced tomatoes and cannellini beans before adding them.
8. Colander – This is handy for rinsing the beans after draining the liquid from the can.
9. Ladle – Use the ladle when serving the hot soup into bowls to keep it neat and easy.
Ingredients
-
2 tablespoons extra virgin olive oil
-
1 medium yellow onion, chopped (about 1 cup)
-
3 cloves garlic, minced
-
2 medium carrots, diced
-
2 celery stalks, diced
-
1 zucchini, chopped into 1/2-inch pieces
-
1 cup green beans, trimmed and cut into 1-inch pieces
-
1 can (14.5 ounces) diced tomatoes with their juices
-
1 can (15 ounces) cannellini beans, drained and rinsed
-
6 cups chicken or vegetable broth
-
1 bay leaf
-
1 teaspoon dried basil
-
1/2 teaspoon dried oregano
-
Salt and pepper to taste
-
1 cup small pasta (ditalini or small shells work well)
-
2 cups fresh spinach, roughly chopped
Directions
- Heat the extra virgin olive oil in a large pot over medium heat, then add the chopped yellow onion and minced garlic until they get soft and a bit golden.
- Toss in the diced carrots and celery and cook for about 5 minutes until they start to soften.
- Add the zucchini pieces and green beans and stir them in for another 3 minutes.
- Pour in the can of diced tomatoes with their juices and the rinsed cannellini beans.
- Stir in the chicken or vegetable broth, making sure to add the bay leaf, dried basil, dried oregano, and a pinch of salt and pepper.
- Bring the soup to a boil then lower the heat and let it simmer for about 15 minutes so all the flavors mix together.
- Add the small pasta into the pot and cook according to the package directions (usually around 8 to 10 minutes) until the pasta is al dente.
- Once the pasta is cooked, mix in the chopped fresh spinach and let it wilt for a minute or so.
- Give the soup a good stir and check the seasoning, adding more salt or pepper if you think it needs it.
- Remove the bay leaf and ladle the hot, hearty minestrone soup into bowls, ready for you to enjoy as a main dish!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 6
- Calories: 200kcal
- Fat: 8g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated: 1.5g
- Monounsaturated: 5g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 30g
- Fiber: 7g
- Sugar: 6g
- Protein: 8g
- Vitamin A: 2500IU
- Vitamin C: 20mg
- Calcium: 60mg
- Iron: 2mg
