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Olive Garden Minestrone Soup

Olive Garden's Minestrone Soup Recipe

Prep Time 15 mins
Cook Time 30 mins
Servings 8
Calories 204 kcal


  • 2 tbsp olive oil
  • 1 cup white onion, diced
  • 1/2 cup celery, diced
  • 1/2 cup carrots peeled, diced
  • 1 zucchini, diced
  • 2 tsp  minced garlic
  • 14 oz canned diced tomatoes
  • 32 oz vegetable stock
  • 1 bay leaf
  • 1 1/2 tbsp Italian seasoning
  • 2 tbsp tomato paste
  • 15 oz canned small white beans, drained and rinsed
  • 15 oz canned kidney beans, drained and rinsed
  • 1 cup frozen green beans
  • 1/2 cup small shell-shaped pasta
  • salt and pepper to taste
  • parsley for garnish
  • freshly grated parmesan cheese for garnish


  • First, heat the olive oil in a large stockpot over medium heat.
  • When the oil is hot, add the onions, celery, carrots, and garlic. Add a pinch of salt to help the vegetables sweat. Cook for 3 to 5 minutes or until the vegetables soften.
  • Next, add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and the bay leaf to the pot. Bring to a boil, and then turn down to simmer.
  • Then add white beans, kidney beans, green beans, zucchini, and pasta. Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
  • Season with salt and pepper.
  • Serve in a bowl, and garnish with parsley and parmesan cheese.


  • You can use roasted diced tomatoes for a flavor variation.
  • If you have leftover vegetables in your refrigerator, consider adding them to this recipe.
  • This soup can easily be made in the slow cooker by adding all of the ingredients to the slow cooker minus the pasta, spinach, and parsley, and letting it simmer for 4-6 hours on low. Stir in the pasta and spinach, and let the soup cook for an additional 20-30 minutes, or until the pasta is tender. Sprinkle with parsley and parmesan, and serve.