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–+ servings
a bowl of minestrone soup with crostini dipped in
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4.75 from 4 votes

Minestrone Soup

If you love Olive Garden's Minestrone soup, then you will love this easy homemade version! It's so hearty, comforting, and delicious!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: Italian
Keyword: easy minestrone soup, italian soup recipe, meatless soup, minestrone soup, olive garden soup, soup recipe, vegan soup recipe
Servings: 8
Author: Food Dolls

Equipment

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 yellow onion chopped
  • 2 stalks celery chopped
  • 2 medium carrots peeled and chopped
  • 1 medium zucchini chopped
  • 1 medium yellow squash chopped
  • 4 garlic cloves minced
  • 2 Tablespoons tomato paste
  • 1 1/2 teaspoons kosher salt more or less to taste
  • 3/4 teaspoon black pepper more or less to taste
  • 1 1/2 Tablespoons Italian seasoning
  • 1 (28 ounce) canned petite diced tomatoes or crushed tomatoes
  • 14 ounces canned Cannellini beans rinse and drained
  • 1/2 cup canned black beans rinsed and drained
  • 1 cup uncooked ditalini pasta
  • 6 cups low-sodium vegetable or chicken broth
  • 1 bay leaf

Instructions

  • Drizzle olive oil in the bottom of a large dutch oven or deep stock pot.
    1 Tablespoon olive oil
  • Add diced onions, chopped celery, carrots and both types of zucchini to the pot and heat everything up on the stove top over medium high heat. Mix everything together and allow it all to cook.
    1/2 yellow onion, 2 stalks celery, 2 medium carrots, 1 medium zucchini, 1 medium yellow squash
  • When the veggies have softened, add garlic, a scoop of tomato paste, salt, pepper, Italian seasoning, crushed tomatoes, cannellini beans, black beans, and pasta.
    4 garlic cloves, 2 Tablespoons tomato paste, 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, 1 1/2 Tablespoons Italian seasoning, 1 (28 ounce) canned petite diced tomatoes or crushed tomatoes, 14 ounces canned Cannellini beans, 1/2 cup canned black beans, 1 cup uncooked ditalini pasta
  • Add a bay leaf then pour the broth into the pot.
    6 cups low-sodium vegetable or chicken broth, 1 bay leaf
  • Mix everything together. Bring the contents of the pot up to a boil and then down to a simmer. Cook everything together until the pasta reaches al dente.
  • Remove the bay leaf and the soup is ready to serve! Try serving it with homemade croutons, fresh parsley, and some crushed red pepper.

Nutrition

Serving: 1serving | Calories: 196kcal | Carbohydrates: 35g | Protein: 9g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 1181mg | Potassium: 588mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2733IU | Vitamin C: 12mg | Calcium: 86mg | Iron: 3mg