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This Olive Garden minestrone soup is loaded with vegetables, beans and pasta in a tomato broth. It's a copycat of the restaurant version that tastes even better than the original recipe!



Total time

40 minutes




  • 2 tablespoons olive oil
  • ¾ cup onion (diced)
  • ½ cup celery (sliced)
  • ½ cup carrots (peeled, quartered and sliced)
  • 1 zucchini (halved and sliced)
  • 2 teaspoons minced garlic
  • salt
  • pepper (to taste)
  • 14 ounce diced tomatoes (can)
  • 4 cups vegetable broth
  • ¼ cup tomato paste
  • 2 teaspoons Italian seasoning
  • 15 ounce white beans (can, small, drained and rinsed)
  • 15 ounce can kidney beans (drained and rinsed)
  • ½ cup frozen cut green beans
  • ½ cup shell pasta (small)
  • 2 cups baby spinach leaves
  • 2 tablespoons parsley (chopped)


  1. Heat the olive oil in a large pot over medium high heat. Add the onion, celery, carrots and zucchini to the pot.
  2. Cook until the vegetables are tender, 3-5 minutes. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper to taste.
  3. Add the tomatoes, vegetable broth, tomato paste and Italian seasoning to the pot. Bring to a simmer.
  4. Add the white beans, kidney beans, green beans and pasta to the pot. Simmer for 10-15 minutes or until pasta and vegetables are tender.
  5. Season the soup with salt and pepper to taste. Stir in the spinach leaves and cook for 2-3 minutes or until wilted.
  6. Sprinkle the parsley over the soup and serve.
  7. View the recipe instructions at

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