Description
Bring the iconic, comforting flavor of Olive Garden to your home with this fast and vibrant 30-minute minestrone. Packed with fresh zucchini, carrots, celery, and protein-rich beans, this herb-infused vegetable soup is a hearty, soul-warming meal that is perfect for busy weeknights. It is a nutritious, restaurant-style experience that feels like a hug in a bowl, requiring minimal effort while delivering maximum depth of flavor.
Ingredients
3 to 4 tablespoons olive oil
2 cups sweet Vidalia or yellow onion, finely diced
1 1/2 cups zucchini, diced small
1 1/2 cups carrots, thinly sliced
1 cup celery, thinly sliced
4 garlic cloves, minced
8 cups low-sodium vegetable broth
1 1/2 cups small shell pasta
1 (14.5 oz) can petite diced tomatoes
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can garbanzo beans, rinsed and drained
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the onion, zucchini, carrots, and celery, sautéing for 5-7 minutes until vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the vegetable broth and diced tomatoes, then bring the mixture to a gentle boil.
Add the pasta shells, kidney beans, garbanzo beans, oregano, basil, and thyme.
Reduce heat and simmer for 8-10 minutes, or until the pasta is al dente and vegetables are tender.
Season with salt and pepper to taste.
Remove from heat, garnish with fresh parsley, and serve hot.
Notes
Feel free to swap in seasonal vegetables like green beans, spinach, or peas to reduce food waste. Store leftovers in an airtight container in the refrigerator for up to 4 days. If the soup thickens too much upon cooling, add a splash of broth when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 5g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg