Olive Garden Minestrone Soup (Soul-Warming Copycat)
This hearty, vegetable-packed minestrone soup is a spot-on copycat of the beloved Olive Garden classic. It features a rich, savory tomato broth, tender vegetables, creamy beans, and al dente pasta, all finished with fresh herbs for a restaurant-quality flavor that warms the soul. It's a comforting, one-pot meal that's perfect for any night of the week.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef's knife
- Wooden Spoon
- Measuring cups and spoons
- Can opener
- Colander (for rinsing beans)
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large carrots, peeled and sliced into half-moons
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 zucchini, quartered and sliced
- 1 yellow squash, quartered and sliced
- 4 cups vegetable broth
- 1 cup water
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ cup small pasta, like ditalini or elbow macaroni uncooked
- 1 Parmesan rind optional but highly recommended
- Fresh parsley and basil, chopped, for garnish
- Salt, to taste
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
- Add the minced garlic, dried oregano, dried basil, and dried thyme to the pot. Cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
- Pour in the diced tomatoes, tomato sauce, vegetable broth, and water. Add the Parmesan rind if using. Stir everything together, scraping up any browned bits from the bottom of the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
- Stir in the zucchini, yellow squash, green beans, and uncooked pasta. Continue to simmer for 10-12 minutes, or until the pasta is al dente and the vegetables are tender but still have a slight bite. Stir occasionally to prevent the pasta from sticking.
- Gently stir in the drained and rinsed kidney beans and cannellini beans. Let them heat through for about 5 minutes.
- Remove the pot from the heat and take out the Parmesan rind. Taste the soup and adjust seasoning with salt and pepper. Stir in a generous handful of fresh chopped parsley and basil. Let the soup sit for 5-10 minutes before serving.
- Serve hot, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.
Notes
For the best texture, add the beans at the end to prevent them from becoming mushy. If you plan to have leftovers, cook the pasta separately and add it to individual bowls when serving to avoid it becoming soggy. Rinse canned beans thoroughly to remove excess sodium and starch. This soup can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Feel free to swap in other vegetables like spinach or kale, or use gluten-free pasta to make it gluten-free.