Copycat Olive Garden Minestrone Soup
This soup recipe is so easy to make, is packed with veggies & legumes, and is the perfect vegan option to enjoy over the fall and winter months.
Ingredients
- 1 Medium Zucchini
- 1 Can White Beans
- 1 Can Red Beans
- 1 Can Whole Tomatoes
- 1 Cup Grated Carrots
- 1 Cup Spinach
- 1 Yellow Onion
- 4-5 Cups Water
- 1 Chicken or Vegetable Stock Cube
- 1 Cup Shell Pasta
- 2 Cloves Garlic
- 1 TBSP Chili Flakes - Optional
- Handful of Basil
- 1 TBSP Extra Virgin Olive Oil
Instructions
- Begin by mincing your garlic, dicing your onions, grating your carrots, and slicing your zucchini. If you bought whole tomatoes slice them up as well
- In a large pot on medium add in your olive oil, garlic, onions, and chilli peppers & cook for 1-2 minutes.
- Add in your zucchini, carrots, spinach, tomatoes, salt, pepper, basil & water & cook for 1-2 minutes.
- Add in your soup cube & cook for 10-15 minutes, and reduce temperature to medium-low.
- Add in your shell noodles & cook for 10 minutes, or as directed by packaging.
- Serve as is or with romano cheese and enjoy!
Notes
- If you prefer a more brothy soup add in 5+ cups of water.
- If you're looking to make this a vegan option make sure you're using a vegetable soup cube.
- For best results by whole canned tomatoes, and cut up into pieces.
- If you don't tolerance spice well, put in less or no chilli flakes.
Nutrition
Calories: 186kcalCarbohydrates: 32gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 0.1mgSodium: 466mgPotassium: 611mgFiber: 5gSugar: 7gVitamin A: 6861IUVitamin C: 25mgCalcium: 88mgIron: 2mg
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