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The Ultimate Copycat Olive Garden Minestrone Soup: Hearty, Homemade, and Healthier

A close-up of a warm bowl of minestrone soup topped with shredded Parmesan cheese, kale, carrots, and white beans.
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Make this hearty and flavorful copycat Olive Garden Minestrone Soup at home. This easy, one-pot recipe is packed with vegetables, beans, and pasta for a comforting weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, or to taste
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 6 cups vegetable broth
  • 1 cup water
  • 1/2 cup small pasta (like ditalini or small shells)
  • 2 cups chopped fresh kale or spinach
  • 1/4 cup grated Parmesan cheese (optional, for topping)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes until the vegetables begin to soften.
  3. Stir in the minced garlic, dried basil, oregano, thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the diced tomatoes (with their juice), kidney beans, cannellini beans, vegetable broth, and water. Bring the mixture to a boil.
  5. Once boiling, add the small pasta. Reduce the heat to maintain a simmer and cook according to the pasta package directions, usually 8 to 10 minutes, until the pasta is tender.
  6. Stir in the chopped kale or spinach during the last 2 minutes of cooking until wilted.
  7. Taste the soup and adjust salt and pepper as needed.
  8. Serve hot, topping each bowl with grated Parmesan cheese if desired. This is a great soup and sandwiches companion.

Notes

  • For a vegetarian minestrone, skip the Parmesan or use a vegetarian hard cheese substitute.
  • You can substitute seasonal vegetables like zucchini or green beans for some of the kale.
  • This recipe is excellent for minestrone soup meal prep; it stores well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://cookingbyfelix.com/minestrone-soup-recipe-easy-hearty-italian/