Copycat Olive Garden Minestrone Soup by Todd Wilbur

Recreate the comforting flavors of a restaurant favorite with this Copycat Olive Garden Minestrone Soup by Todd Wilbur. Packed with a colorful medley of fresh zucchini, carrots, celery, and green beans, this hearty soup is brimming with plant-based goodness. Protein-rich red kidney and great northern beans join forces with tender baby spinach, ditalini pasta, and a fragrant blend of Italian herbs to create a soul-warming dish that’s both vegan-friendly and satisfying. With just 15 minutes of prep time and a simmer that melds the flavors to perfection, this cozy soup is perfect for busy weeknights or casual gatherings. Serve it piping hot with crusty bread for dipping, and enjoy a taste of Olive Garden from the comfort of your home!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 medium White onion, diced
• 1 medium Zucchini, diced
• 2 medium Carrots, diced
• 2 pieces Celery stalks, diced
• 3 cloves Garlic, minced
• 4 cups Vegetable broth
• 1 can (14.5 ounces) Canned diced tomatoes
• 1 can (15 ounces) Canned red kidney beans, drained and rinsed
• 1 can (15 ounces) Canned great northern beans, drained and rinsed
• 2 tablespoons Tomato paste
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Green beans, cut into 1-inch pieces
• 2 cups Baby spinach leaves
• 1 cup, uncooked Ditalini pasta

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add diced onion, zucchini, carrots, celery, and garlic. Cook for about 5-7 minutes, stirring frequently, until the vegetables are slightly softened.

Step 3

Stir in the vegetable broth, canned diced tomatoes (with their juice), drained kidney beans, drained great northern beans, and tomato paste.

Step 4

Add the dried basil, oregano, thyme, salt, and black pepper to the pot. Stir to combine.

Step 5

Bring the mixture to a boil, then lower the heat to medium-low and let it simmer uncovered for 20 minutes, stirring occasionally.

Step 6

Add the green beans and simmer for an additional 5 minutes.

Step 7

Meanwhile, cook the ditalini pasta in a separate pot according to package instructions until al dente. Drain and set aside.

Step 8

Stir the baby spinach into the simmering soup and cook for another 2-3 minutes, until the spinach is wilted.

Step 9

Add the cooked pasta to the soup and stir to combine. Adjust seasoning with additional salt and pepper if needed.

Step 10

Serve hot with crusty bread or your favorite side.

Nutrition Facts

Serving size	(3265.4g)

Amount per serving	% Daily Value*
Calories	2499.9

Total Fat 57.4g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 9.0g
Cholesterol 8.2mg	0%
Sodium 7026.6mg	0%
Total Carbohydrate 412.6g	0%
Dietary Fiber 83.6g	0%
Total Sugars 64.9g
Protein 101.6g	0%

Vitamin D 0IU	0%
Calcium 926.2mg	0%
Iron 29.8mg	0%
Potassium 7632.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.1%

Protein: 15.8%

Carbs: 64.1%