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Bring a taste of Olive Garden right to your stove with this simple take on minestrone. It's loaded up with veggies, beans, and pasta all in a tomato-packed broth. That classic Italian vibe will have you feeling like you're out for dinner, even if you're just staying in your sweats.
This cozy soup first happened during a freezing winter when my family wanted something both nourishing and comforting. Soon enough it became our soup of choice—the smell of onions and carrots on the stove always makes my kids yell, "Is it that Olive Garden one tonight?"
Hearty Ingredients
- Zucchini: Soaks up the broth and stays nice and soft
- Two kinds of beans (kidney and cannellini): Mix it up for flavor and protein
- Italian seasoning: Quick way to get that familiar, herby taste
- Onion, carrot, celery: This classic veggie trio makes everything taste homey
- Ditalini pasta: Small pasta that holds up well and matches the classic
- Spinach: Tossed in at the end for a pop of green and added goodness
- Fire-roasted tomatoes: Bring a tiny bit of smoke and a deep flavor
- Avocado or olive oil: Lets the veggies cook without stealing all the flavor
Awesome Step-by-Step Directions
- Add the Greens:
- Once you turn off the heat, stir in the spinach. Wait just a few minutes before you serve it up. That helps the spinach wilt without losing its pretty green color or nutrients.
- Stir In Veggies and Beans:
- Once your soup is boiling, pour in zucchini, both kinds of beans, and bring it back up to a boil. Now add your pasta and frozen green beans. Set the heat to medium-high and let it cook for around 7 or 8 minutes, just until the pasta is chewy but not mushy.
- Make Your Broth:
- Add veggie broth, fire-roasted tomatoes, tomato paste, and toss in all your seasonings—Italian mix, parsley, oregano, a sprinkle of sugar if you want, plus salt, pepper, and a pinch of red pepper flakes if you like. The sugar cuts down the acidity, and the herbs give it that Italian touch. Crank the heat up and let it come to a full-on boil so everything combines.
- Start With Aromatics:
- Get your oil hot in a big Dutch oven over steady heat. Put in onions, carrots, and celery. Cook them for a few minutes until they look soft and glossy. This step really makes your soup taste rich. Add garlic and cook until it smells amazing, but don’t let it get brown—about 30 seconds.
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The fire-roasted tomatoes are my secret trick here. They really take things up a notch. Fun fact: when I cooked this for my family, my Italian grandma actually asked how I made it. Hard to get a better stamp of approval!
Handy Make-Ahead Ideas
The flavor just gets better the next day, so feel free to make this soup ahead. Hold off on adding the pasta until you’re about to serve if you can. If you do cook the pasta in advance, undercook it a bit so it doesn’t get soggy as it sits.
Tasty Pairing Suggestions
Pair your bowl with crusty garlic bread or some fluffy rosemary focaccia to round it out. A fast salad tossed in Italian dressing totally completes dinner. Or start off a big meal with a small cup of this and follow up with pasta or your favorite protein.
Storage & Warming Up
Stash leftovers in a tightly sealed container in your fridge—they’ll last up to five days. The longer it sits, the yummier it gets. When you reheat, you’ll probably want to add a bit of water or broth since the pasta will soak up extra liquid. To freeze, portion it out (but skip the pasta before freezing) and it’ll keep for about five months.
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With this minestrone, you’ll get that warm, happy feeling—like eating at your favorite spot. But you made it all yourself, right at home.
Frequently Asked Questions
- → Is this soup already meat-free or plant-based?
Yep, it’s vegetarian right off the bat! For a vegan version, just make sure your veggie broth is fully plant-based and either skip any added sugar or swap it for a vegan-friendly sweetener if you want.
- → Got nothing but random pasta in the cupboard?
No worries! If you can’t find ditalini, grab elbow macaroni, orzo, mini shells—just about any tiny pasta will work. Elbows are honestly the easiest fix.
- → How do I keep it fresh in the fridge or freezer?
Let the soup cool all the way down first. Then move it into a tight-lock container and pop it in the fridge for up to five days. Or freeze it in freezer-safe tubs or bags—just squeeze out the air and you’re good for about four months.
- → Want to add some extra protein?
Go for it! Toss in cooked chicken, ground beef, or even Italian sausage. Mix it in when you add the beans so it just warms up and stays juicy.
- → Why wait till the end for the spinach?
If you throw in spinach too soon, it’ll wilt and get mushy. Just stir it in right before serving and kill the heat. That way, it stays bright and fresh without losing its good stuff.
- → Is this something I can eat gluten-free?
Not as-is since there's pasta in there. Just swap out the regular pasta for gluten-free kinds, and check your veggie broth label too. Now you've got a gluten-free option!