This Olive Garden minestrone soup quickly became my go-to when I wanted something nourishing, colorful, and forgiving. I first adapted this version one chilly evening when my pantry offered little more than canned beans, a can of diced tomatoes, and a handful of vegetables in the crisper. The result was so satisfying that it replaced takeout as our family's comfort-soup standby. It balances a bright tomato broth with tender vegetables, creamy white beans, and little pasta shells that soak up flavor. The textures — soft beans, slightly al dente pasta, and just-wilted spinach — make it endlessly comforting.

I love this recipe because it's flexible: swap vegetables according to season, stretch servings with beans and pasta, and make a vegetarian or vegan meal in one pot. I discovered small tricks along the way — sautéing the base vegetables until they turn glossy, stirring in tomato paste to deepen the broth, and adding the pasta late so it doesn't overcook. Everyone who tastes it remarks that it tastes fresh and soulful — better than restaurant versions I've tried — and it's now a permanent recipe in my dinner rotation.

Ingredients

• Olive oil: 2 tablespoons of extra-virgin olive oil provides the aromatic base. Look for a fruity, medium-intensity EVOO; it will add subtle peppery notes without overpowering the vegetables.
• Onion: 3/4 cup finely diced (about half a medium onion). Yellow or sweet onions work best for depth and a slight sweetness after sautéing.
• Celery: 1/2 cup sliced (about 1 stalk). Celery adds classic soffritto flavor and a little crunch; remove any woody ends before slicing.
• Carrots: 1/2 cup peeled, quartered and sliced (about 1 medium carrot). Carrots bring sweetness and color — slice evenly so they cook through in the same time as the other vegetables.
• Zucchini: 1/2 cup quartered and sliced (about 1 small zucchini). Adds body and a gentle vegetal flavor; add it early enough to become tender but not mushy.
• Garlic: 2 teaspoons minced. Fresh garlic adds bright aromatic flavor; add late in the sauté to avoid bitterness.
• Diced tomatoes: One 14-ounce can (with juices). Use good-quality canned tomatoes for a balanced, tomato-forward broth.
• Vegetable broth: 4 cups. A low-sodium broth lets you control the seasoning; if you prefer more depth, use a rich store-bought brand or homemade broth.
• Tomato paste: 1/4 cup. Browning the paste for a minute with the vegetables deepens the umami and color of the broth.
• Italian seasoning: 2 teaspoons. A ready blend of oregano, basil, and thyme works well; adjust to taste for a more herb-forward profile.
• White beans: One 15-ounce can small white beans (drained and rinsed). Cannellini or navy beans add creaminess and protein.
• Kidney beans: One 15-ounce can (drained and rinsed). Adds texture and color contrast.
• Frozen cut green beans: 1/2 cup. Keep them frozen until added so they stay bright and retain some bite.
• Small shell pasta: 1/2 cup dry (about 2 ounces). Small shapes like shells or ditalini are traditional — add late to avoid overcooking.
• Baby spinach: 2 cups packed leaves. Stir in at the end for a pop of green and extra nutrients.
• Parsley: 2 tablespoons chopped for finishing. Fresh flat-leaf parsley brightens the final bowl.
• Salt and pepper: To taste. Season in stages — a pinch while sautéing and adjust at the end after pasta is cooked.

Instructions

Heat the base: Warm 2 tablespoons olive oil in a large pot over medium-high heat. Add the diced onion, sliced celery, carrots, and zucchini. Cook, stirring occasionally, until the vegetables are softened and begin to take on color, about 3–5 minutes. This step builds flavor through gentle caramelization — don’t rush it. Add garlic and season: Reduce heat slightly and add 2 teaspoons minced garlic. Sauté for 30 seconds until fragrant but not browned. Season the vegetables with salt and pepper to taste. Garlic burns quickly; watch for a fragrant smell rather than browning. Build the broth: Stir in the 14-ounce can diced tomatoes (with juices), 4 cups vegetable broth, 1/4 cup tomato paste, and 2 teaspoons Italian seasoning. Bring the mixture to a gentle simmer. If the tomato paste is slightly browned against the pot, it will add an extra layer of richness to the broth. Add beans and pasta: Once simmering, add the drained and rinsed 15-ounce cans of white beans and kidney beans, 1/2 cup frozen cut green beans, and 1/2 cup small shell pasta. Simmer gently for 10–15 minutes, stirring occasionally, until the pasta is tender and the vegetables are cooked through. Finish with greens: Taste and adjust with salt and pepper. Stir in 2 cups baby spinach and cook 2–3 minutes until wilted. Remove from heat and sprinkle 2 tablespoons chopped parsley over each bowl before serving. The spinach should just wilt — overcooking will dull its color and texture.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to 4 days. If you plan to freeze, omit the pasta: frozen pasta becomes soft and gummy. Freeze the broth, beans, and vegetables in labeled containers for up to 3 months. When reheating from frozen, thaw overnight in the refrigerator if possible, then simmer gently on the stove, adding 1/4 to 1/2 cup broth or water to revive the consistency. For best texture, cook fresh pasta separately and add it to bowls just before serving.

Ingredient Substitutions

Swap vegetables based on what’s available: diced bell pepper, chopped kale, or peeled butternut squash are all lovely substitutions. Use chickpeas instead of kidney beans for a nuttier bite, or use only cannellini beans for a creamier mouthfeel. To make the soup gluten-free, use a small gluten-free pasta or omit pasta and serve over roasted cauliflower. If you prefer a meatier flavor, stir in 1 cup cooked diced Italian sausage or chicken, but keep in mind this will change the diet classification.

Serving Suggestions

Serve with crusty bread, garlic breadsticks, or a simple green salad dressed with lemon and olive oil. A sprinkling of grated Parmesan or Pecorino adds richness for those who aren’t vegan; for a dairy-free finish, use toasted pine nuts or white beans mashed slightly to add creaminess. Garnish with extra parsley or a drizzle of good olive oil. This soup works well as a starter for a larger Italian-inspired meal or as the main course with a side of bread and a salad.

Cultural Background

Minestrone is an Italian staple with regional variations across Italy — it’s fundamentally a hearty vegetable soup born from peasant cooking traditions that prized seasonal produce and pantry staples. Classic versions vary by region: in the north you’ll find butter and rice or barley used, while southern recipes lean toward tomato and pasta. This adaptation nods to the Olive Garden style — tomato-forward with a mix of beans and small pasta — yet stays true to the minestrone spirit of using what’s on hand.

Seasonal Adaptations

Spring: Add fresh peas, asparagus tips, and more tender greens like Swiss chard. Summer: Use ripe fresh tomatoes instead of canned and reduce the tomato paste slightly; add zucchini, corn, and fresh basil at the end. Fall and winter: Use root vegetables like parsnip or turnip, swap kale for spinach, and consider adding a splash of red wine for extra warmth and depth.

Meal Prep Tips

To meal-prep, cook the full recipe but keep the pasta separate in the fridge. Divide into microwave-safe containers with broth and vegetables; when ready to eat, heat and stir in freshly cooked pasta. Prep the soffritto (onion, celery, carrot) ahead and store in the fridge for 2 days to reduce active cooking time. This soup reheats beautifully and makes an ideal component for grab-and-go lunches or quick family dinners during a busy week.

Whether you’re making it for weeknights, company, or to tuck into the freezer for a rainy day, this minestrone is simple, adaptable, and reliably comforting. I encourage you to make it your own — tweak the herbs, change the pasta shape, and enjoy sharing it with family and friends.