Ingredients (~12 servings)
- 3 tablespoons olive oil
- 1 large onion, diced (~2 1/4 cups)
- 4 large carrots, peeled and diced (~2 1/4 cups)
- 6 celery ribs, chopped
- 1 large zucchini, quartered lengthwise and chopped into 1/2-inch pieces
- Salt and freshly ground black pepper
- 6 cloves garlic, minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red chili flakes
- 12 cups vegetable broth
- 1 (14.5-ounce) can cannellini beans, drained and rinsed
- 1 (14.5-ounce) can kidney beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 3 cups kale, stemmed and chopped (or fresh spinach leaves)
- 1 1/2 cups frozen cut green beans
- 1 1/2 cups small shell pasta
- 3 tablespoons tomato paste
- 2 bay leaves
- Freshly grated Parmesan cheese for serving
Build the Vegetable Base
Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers. Add the onion, carrots, celery, zucchini, and a generous pinch of salt. Cook for ~12-15 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
The vegetables should release their moisture and start to caramelize slightly around the edges – this is where the flavor depth comes from.
Add Aromatics and Liquid
Stir in the garlic, Italian seasoning, and red chili flakes; cook for ~30 seconds until fragrant. The garlic should smell toasted but not burnt.
Add the vegetable broth, both beans, diced tomatoes with their juice, kale, frozen green beans, pasta, tomato paste, bay leaves, 1 tablespoon salt, and 1 1/2 teaspoons black pepper. Stir well to distribute the tomato paste completely.
Simmer Until Tender
Bring the soup to a boil, then reduce heat to medium-low and simmer for ~12-15 minutes, or until the pasta is al dente. The pasta will continue cooking slightly even after you turn off the heat, so don’t overcook it.
Remove the bay leaves and taste for seasoning – you’ll likely need more salt and pepper. Serve in bowls topped with freshly grated Parmesan cheese.
The soup thickens as it sits; add a splash of broth or water when reheating leftovers.
Olive Garden Minestrone Soup (Copycat)
Ingredients
~12 servings
- 3 tablespoons olive oil
- 1 large onion ~2 1/4 cups, diced
- 4 large carrots ~2 1/4 cups, peeled and diced
- 6 celery ribs chopped
- 1 large zucchini quartered lengthwise and chopped into 1/2-inch pieces
- Salt and freshly ground black pepper
- 6 cloves garlic minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon red chili flakes
- 12 cups vegetable broth
- 1 can cannellini beans 14.5-ounce, drained and rinsed
- 1 can kidney beans 14.5-ounce, drained and rinsed
- 1 can diced tomatoes 14.5-ounce, undrained
- 3 cups kale or fresh spinach leaves, stemmed and chopped
- 1 1/2 cups frozen cut green beans
- 1 1/2 cups small shell pasta
- 3 tablespoons tomato paste
- 2 bay leaves
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in Dutch oven and sauté onion, carrots, celery, and zucchini for 12-15 minutes until softened.
- Add garlic, Italian seasoning, and chili flakes; cook 30 seconds.
- Stir in broth, beans, tomatoes, kale, green beans, pasta, tomato paste, bay leaves, salt, and pepper.
- Bring to boil, then simmer 12-15 minutes until pasta is al dente.
- Remove bay leaves and adjust seasoning.
- Serve with grated Parmesan.
