Copycat Olive Garden Minestrone Soup (Easy Vegan Vegetable Soup)
This Copycat Olive Garden Minestrone Soup is a hearty, comforting vegetable soup packed with fresh ingredients and bold Italian flavor. Made with zucchini, carrots, celery, green beans, beans, pasta, and spinach, this vegan soup delivers a satisfying meal without any meat. It’s a wholesome option for anyone looking to enjoy a lighter, plant-based dish that’s still full of flavor.
The soup begins with sautéed vegetables in olive oil, followed by tomatoes, vegetable broth, beans, and pasta simmered together until tender. Italian seasoning and parsley add classic herb flavor, while fresh spinach stirred in at the end gives the soup a vibrant, healthy finish. It’s warm, filling, and perfect for chilly days when you want something nourishing and satisfying.
Copycat Olive Garden Minestrone Soup (Easy Vegan Vegetable Soup)
Course: Lunch, DinnerCuisine: Italian-InspiredDifficulty: Easy6
servings20
minutes25
minutes250–300
kcalIngredients
2 tablespoons olive oil
Onion
Zucchini
Carrots
Celery
Green beans
Garlic
Diced tomatoes
Tomato paste
Vegetable broth
Kidney beans, drained and rinsed
Cannellini beans (or any white beans), drained and rinsed
½ cup small shell pasta
Fresh spinach
Italian seasoning (2 tablespoons recommended; adjust to taste)
Parsley
Salt
Black pepper
Directions
- Prepare the Vegetables
Chop the zucchini, onion, carrots, celery, green beans, and garlic. Drain and rinse the kidney beans and cannellini beans. Set all ingredients aside so they’re ready to use. - Sauté the Base Vegetables
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, carrots, celery, and zucchini. Sauté the vegetables for about 5 minutes. Continue cooking for about 2 more minutes if needed, until they begin to soften and become fragrant. - Add Garlic and Seasoning
Stir in the garlic and cook for about 30 seconds, just until fragrant. Add a little salt and black pepper to the vegetables. - Add Tomatoes and Broth
Pour in the diced tomatoes, tomato paste, and vegetable broth. Stir well to combine. Add the Italian seasoning and bring the soup up to a simmer. - Add Beans, Green Beans, and Pasta
Once the soup is simmering, stir in the cannellini beans (or any white beans), kidney beans, and green beans. Add ½ cup of small shell pasta. Stir everything together thoroughly. - Simmer the Soup
Allow the soup to cook for about 15 minutes, or until the pasta is tender and the flavors have blended together. - Add the Spinach
Stir in the fresh spinach and cook for about 2 minutes, or until it wilts down into the soup. - Final Taste and Serve
Taste the soup and adjust salt and black pepper if needed. Ladle into bowls and serve hot.
Recipe Video
Notes
- This soup contains 2 tablespoons of Italian seasoning, which gives it a strong herb flavor. If you prefer a milder taste, start with 1 tablespoon and adjust to your liking.
