Olive Garden Minestrone Soup

Photo: kenaearhart

Nutrition Info Calories: 190.1 Fat: 4.0g Carbohydrates: 30.4g Protein: 8.9g

Yield: 8 servings ( Serving Size: 1 1/2 cups )
Community Recipe from


  • 1 See Below


  1. 2 tablespoons olive oil
  2. 1/2 cup minced white onions (about 1 small onion)
  3. 1/4 cup chopped zucchini
  4. 1/4 cup frozen cut italian green beans
  5. 1/4 cup minced celery (about 1/2 stalk)
  6. 2 teaspoons minced garlic (about 2 cloves)
  7. 4 cups vegetable broth (Swanson is good *note: Do not use
  8. chicken broth!*)
  9. 1 (15 ounce)can red kidney beans , drained
  10. 1 (15 ounce)can small white beans or great northern beans , drained
  11. 1 /2 (14 ounce) can diced tomatoes
  12. 1/2 cup carrots , julienned or shredded
  13. 2 tablespoons minced fresh parsley
  14. 1 teaspoons dried oregano
  15. 1 teaspoons salt
  16. 1/2 teaspoon ground black pepper
  17. 1/2 teaspoon dried basil
  18. 1/4 teaspoon dried thyme
  19. 1 1/2 cups hot water
  20. 3 cups fresh baby spinach
  21. 1/3 cup small shell pasta

  22. Directions

  23. Heat two tablespoons of olive oil over medium heat in a large soup pot.

  24. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.

  25. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.

  26. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.

  27. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.

  28. Recipe submitted by SparkPeople user SLM624.
September 2014

This recipe is a personal recipe added by Cathyanne and has not been tested or endorsed by MyRecipes.

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