The Best Minestrone Soup Recipe (Olive Garden Copycat)

vegan minestrone soup in a dutch oven with a ladle inside.

5 from 10 votes

The Best Minestrone Soup Recipe (Olive Garden Copycat)

If you want the best minestrone soup recipe, then you have found it. Easy, veggie packed, and loaded with flavor. It's perfect for those cold weather days!

Prep Time10

Cook Time30

Total Time40

Course: Main Course, Soup

Cuisine: American, Italian

Diet: Vegan, Vegetarian

Servings: servings

Calories: 301kcal

Author: Andrew Bernard

Ingredients

2 tablespoon olive oil
1 medium yellow onion, diced
2 medium carrots, julienned or shredded
2 celery ribs, thinly sliced
1 small to medium zucchini, sliced and quartered
6 cloves garlic, minced
2 bay leaves
2 tbsps brewers yeast optional (or to taste)
1 tablespoon Italian seasoning
½ tablespoon dried oregano
¼ teaspoon salt, more or less to taste
¼ teaspoon black pepper, more or less to taste
⅛ teaspoon red pepper flakes, optional
4 cups vegetable broth (960g)
2 cups water (480g)
28 oz canned diced tomatoes (910g)
2 tablespoon tomato paste
15 oz canned Great Northern beans, drained and rinsed (260g)
15 oz canned Kidney beans, drained and rinsed (270g)
1 ½ cups small shells (225g)
2 cups collard greens, chopped
2 tablespoon fresh lemon juice, optional
fresh parsley
vegan Parmesan cheese, grated for topping

Instructions

In a large heavy bottomed pot (we use a dutch oven), over medium heat, add the oil. Once heated, add in onions, celery, carrots, and zucchini. Saute for 3-5 minutes or until the vegetables are softened. Add garlic, stir, and cook for 30 more seconds.
Add bay leaves, Brewers yeast (if adding), Italian seasoning, oregano, salt, pepper, and red pepper flakes (if adding). Stir together and let cook for 30 seconds.
Add vegetable broth, water, tomatoes, and tomato paste to the pot. Bring to a simmer. Add the white beans, kidney beans, and pasta. Allow to simmer for 12-15 minutes or until pasta is cooked. Add greens and lemon juice (to taste) and allow to cook until softened and wilted (about 4-5 minutes).
Taste and add more seasoning as desired. Remove from heat and serve topped with fresh parsley and vegan parmesan on top.

Video

Notes

Leafy Greens: Collard Greens, Spinach, or Kale can all work in this recipe

Gluten Free: Use your favorite small gluten free pasta shells!

Nutritional facts are only estimates. Please utilize your product brand information for accuracy. Optional ingredients not included in estimates.

Nutrition