Description
Indulge in the warmth of homemade Better than Olive Garden Minestrone Soup, a delightful mix of fresh vegetables, beans, and pasta simmered in a rich tomato broth. This hearty soup is perfect for cozy dinners or gatherings, offering a comforting taste of Italian cuisine right in your kitchen. Packed with seasonal veggies and flavorful herbs, it’s not only satisfying but also quick to prepare—ideal for busy weeknights. With simple steps and customizable ingredients, this recipe makes it easy to enjoy wholesome meals that nourish both body and soul.
Ingredients
Scale
- 2 Tablespoons Olive Oil
- 2 Bay Leaves
- 1 Medium Yellow Onion (Finely Chopped)
- 3–4 Garlic Cloves (Minced)
- 2 Carrots (Diced)
- 2 Celery Stalks (Diced)
- 1/2 Cup French Beans (Cut)
- 1/2 Cup Corn
- 1/2 Cup Zucchini (Diced)
- 1.5 Teaspoons Salt
- 1 Teaspoon Black Pepper Powder
- 1 Teaspoon Oregano
- 1 Teaspoon Thyme
- 1/2 Teaspoon Smoked Paprika (optional)
- 1.5 Cups Red Kidney Beans (Boiled – 13.5 oz canned beans)
- 28 oz San Marzano Tomatoes (Better if you can find Fire Roasted Diced)
- 1 Cup Mini Shells (You can also use Ditallini, Mini Elbow shaped Pasta, Orzo or Bulgar)
- 4 Cups Vegetable Broth
Instructions
- Heat olive oil in a large pot over medium heat. Add bay leaves.
- Sauté chopped onions and minced garlic until golden.
- Stir in diced carrots and celery; mix well.
- Add zucchini, corn, and French beans; stir to combine.
- Season with salt, black pepper, oregano, thyme, and smoked paprika (optional).
- Incorporate mini pasta and diced San Marzano tomatoes.
- Pour in vegetable broth; let simmer until pasta is cooked through.
- If desired, add grated cheese once thickened.
- Garnish with parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 6g
- Sodium: 510mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg