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Olive Garden Minestrone Recipe

  • Author: Sally Thompson
  • Total Time: 45 minutes
  • Yield: 6-8 servings 1x

Description

Craving a comforting, hearty, and healthy meal? This Olive Garden Minestrone copycat recipe is exactly what you need! It’s a vibrant medley of fresh vegetables, hearty beans, tender pasta, and aromatic Italian herbs simmered in a savory tomato-based broth. Whether you’re searching for a quick dinner, easy recipe, healthy snack, or cozy food ideas for meal prep, this classic minestrone will quickly become your favorite. Packed with flavor, texture, and nutrition, it’s a go-to breakfast idea turned hearty lunch or dinner staple that’s family-friendly, budget-friendly, and unbelievably satisfying. Each spoonful offers warmth, nourishment, and the essence of traditional Italian comfort food—making it irresistible any time of year!

Ingredients

Scale
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, chopped
  • 1 medium zucchini, diced
  • 1 cup fresh spinach or kale, chopped
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
  • 4 cups vegetable broth (preferably low-sodium)
  • 1 cup water (optional, for adjusting consistency)
  • 1 cup small shell pasta or ditalini
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • ½ teaspoon rosemary
  • Salt and pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (optional)

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. Add diced onion, carrots, and celery; sauté until softened (5–7 minutes).
  3. Stir in minced garlic; cook until fragrant (1–2 minutes).
  4. Add zucchini, diced tomatoes (with juice), and seasonings (oregano, basil, thyme, rosemary, red pepper flakes).
  5. Pour in vegetable broth and water; bring to a gentle boil.
  6. Reduce heat; simmer for 15–20 minutes, stirring occasionally.
  7. Add drained kidney beans, garbanzo beans, and pasta; cook until pasta is al dente (8–10 minutes).
  8. Stir in chopped spinach or kale; cook until wilted (about 2 minutes).
  9. Adjust salt and pepper to taste.
  10. Serve hot, garnished with fresh parsley and optional Parmesan cheese.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

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Find it online: https://ladysavor.com/olive-garden-minestrone-recipe/