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Bring home that cozy Olive Garden minestrone flavor with this homemade take. Packed with beans, veggies, noodles, and herbs, every bite is super filling. You'll know exactly what's going in too—way fresher and better than going out.
This soup started out as a quick fix on a freezing day when none of us wanted to brave the cold. My crew wanted something cozy, so I whipped this up. Now, if it gets below 50, you'll find us making this together on Sundays.
Tasty Ingredients
- Avocado or olive oil: Helps veggies get that yummy sautée without stealing the show
- Carrots, celery, and onion: These three lay down that deep, rich starting flavor
- Garlic: Kicks up the aroma and gives the soup its Italian personality
- Vegetable broth: Keeps everything savory and plant-based
- Fire-roasted tomatoes: Give the soup a gentle smoky layer you won’t get from plain tomatoes
- Tomato paste: Makes the broth thicker and bumps up the savory depth
- Parsley, oregano, and Italian seasoning: Give you that familiar herby Olive Garden touch
- Red pepper flakes: A bit of heat that won’t overpower things
- Sugar: Tames the bite from tomatoes and pulls flavors together
- Salt and pepper: Brighten up everything else without making it too salty
- Cannellini plus kidney beans: Add plant protein and a nice mix of textures
- Zucchini or yellow squash: Soaks up the broth and stays tender
- Frozen green beans: Hold their shape way better than canned
- Ditalini pasta: Soaks up those flavors and brings a classic Italian vibe
- Fresh spinach: Goes in last so it stays bright and keeps its nutrition boost
Simple How-To
- Drop in the greens:
- Right at the end, toss in your chopped spinach and switch off the heat. Let the warmth wilt it so it stays colorful and not mushy. Give it a few minutes so the flavors really do their thing before scooping it up.
- Add beans and veggies:
- Once it's boiling, toss in the zucchini plus both types of beans. Let it come back to a boil, then add ditalini and the frozen green beans. This order keeps your veggies just right, and beans from falling apart. Turn the heat to medium-high and boil for another 7 to 8 minutes, so the pasta is perfect.
- Make the broth sing:
- Add your tomato paste, fire-roasted tomatoes, broth, and every seasoning. This combo brings out all the big Italian flavors—savory with a hint of heat. Turn the heat way up and boil the lot so everything starts coming together.
- Start with aromatics:
- Pour oil in a Dutch oven over medium heat. Throw in onion, carrot, and celery, and cook around 2 or 3 minutes until see-through and soft. This unlocks their sweetness. Drop in the garlic for the last half-minute so it doesn't burn but does the job.
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Fire-roasted tomatoes are my not-so-secret trick here. The first time, it was a happy accident—I’d grabbed the wrong can, but wow! They give the soup a cozy, smoky edge and seriously take it up a notch. People always want to know my mystery ingredient now.
Handy Storage Tips
This minestrone just gets better in the fridge—the flavors keep getting richer. Chill leftovers in a lidded container for up to five days. Freezing? Leave out the noodles since they'll turn mushy later. Just boil up fresh pasta when you reheat the soup and they're good as new.
Easy Swaps
The best thing about minestrone is you can switch it up all you want. No zucchini? Sweet potato or yellow squash are perfect stand-ins. Didn’t buy spinach? Kale or chard work, just simmer them a tad longer. If you need a gluten-free version, swap in rice, gluten-free pasta, or even cooked grains instead. Meat eaters can try chicken broth for a twist too.
How to Serve It
Turn a bowl into a main event with thick garlic bread or homemade focaccia for dunking. Sprinkle on Parmesan or try nutritional yeast for a hit of umami. Want the full meal? Add a crisp Italian salad with olive oil and balsamic. When it's hot out, let the soup cool off a bit and swirl in some pesto before serving—super fresh and different.
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Share this feel-good dish with friends or family whenever you want something filling and soul-warming, especially when it's chilly outside.
Frequently Asked Questions
- → Is it okay to prep this soup before you need it?
Definitely! It actually gets yummier overnight as all the flavors really get to mix together. Pop it in a tight-sealed container in your fridge for 4 to 5 days. If you want it to last longer, just freeze in portions—should be good for up to 4 or 5 months.
- → What other pasta works if I can't get ditalini?
If you don’t have ditalini, elbow macaroni is great, too. Tiny shells, orzo, or even broken-up spaghetti will all do the job in this soup.
- → Is this Italian veggie soup meat-free?
You bet, this version's fully vegetarian since it uses vegetable broth and has beans for some solid plant-powered protein.
- → Can you do this soup using a slow cooker?
Of course! Just soften the onions, carrots, celery, and garlic in a pan. Move that into your slow cooker with everything else except the pasta and spinach—cook on low for 6 to 8 hours. Stir in the pasta in the last half hour, then toss in the spinach right at the end.
- → How can I bulk up this minestrone?
If you want something even heartier, just add extra beans or pasta, or toss in veggies like diced potatoes or bell peppers. And if you don't need it meat-free, add cooked Italian sausage.
- → Why wait to drop in the spinach?
Don’t put the spinach in until the end or it’ll turn mushy and dull. For best results, stir in right before serving so it’s bright and just wilted.