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–+ servings
white bowl on a wooden hot pad filled with minestrone soup
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Copycat Olive Garden Minestrone Soup

This copycat Olive Garden minestrone soup is super easy to make and just as delicious as the original - maybe even more so!
Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 Servings
Calories 242kcal

Equipment

  • knife and cutting board
  • large pot or dutch oven

Ingredients

  • 2 teaspoons Minced garlic
  • 1 cups Onion chopped
  • 2 Small zucchini diced
  • 2 cups Celery chopped
  • 1 cup Carrots chopped
  • 28 ounces Diced tomatoes undrained
  • 15 ounces kidney beans rinsed and drained
  • 15 ounces Great northern beans rinsed and drained
  • 4 cups Vegetable broth
  • 1 Tbsp. Italian seasoning
  • 1 Tbsp. Dried basil
  • ½ cup Elbow macaroni noodles
  • 1 tablespoons Olive oil
  • Salt and pepper to taste
  • 2 cups Water

Instructions

  • Add the olive oil to a pot over medium heat.
  • Saute the onion, zucchini, celery and carrots in the oil until they begin to soften.
  • Mix in the Italian seasoning, basil and salt and pepper to taste.
  • Pour in the broth, water and diced tomatoes.
  • Bring the mixture to a light boil, and mix in the noodles and beans.
  • Simmer for 10-15 minutes until the noodles become tender.
  • Stir in the garlic, and simmer for another 5 minutes.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 242kcal | Carbohydrates: 48g | Protein: 13g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 547mg | Potassium: 958mg | Fiber: 12g | Sugar: 7g | Vitamin A: 3301IU | Vitamin C: 23mg | Calcium: 184mg | Iron: 7mg