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Better than Olive Garden Minestrone Soup

Better than Olive Garden Minestrone Soup
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Better than Olive Garden Minestrone Soup is a comforting and nutrient-rich dish that combines a colorful array of fresh vegetables in a hearty tomato broth. Ideal for chilly evenings or as a satisfying weeknight meal, this homemade version offers robust flavors and vibrant colors that will impress your family and friends. Packed with seasonal produce, beans, and pasta, this minestrone delivers both taste and nourishment in every bowl. Plus, it’s quick to prepare, making it perfect for busy nights. Serve it with crusty bread or garlic toast for an indulgent dining experience.

Ingredients

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  • 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 or 13.5 oz canned beans)
  • 28 oz San Marzano Tomatoes (Fire Roasted Diced preferred)
  • 1 Cup Mini Shells (or Ditallini, Mini Elbow Pasta, Orzo or Bulgar)
  • 4 Cups Vegetable Broth

Instructions

  1. Heat olive oil in a large pot over medium heat. Add bay leaves.
  2. Sauté chopped onion and minced garlic until golden brown.
  3. Stir in diced carrots and celery; cook until softened.
  4. Add zucchini, corn, and French beans; mix well.
  5. Season with oregano, thyme, black pepper, salt, and sugar.
  6. Stir in mini pasta and fire-roasted tomatoes.
  7. Pour in vegetable broth; simmer for 15-20 minutes until pasta is cooked.
  8. Garnish with fresh parsley before serving warm.

Nutrition

Find it online: https://chefangelina.com/better-than-olive-garden-minestrone-soup/