Olive Garden Minestrone Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable soup loaded with ditalini pasta, tomato broth, white and kidney beans, and seasonal vegetables including zucchini, corn, and peas. Serve hot with crusty bread and a Parmesan garnish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil
- 1 cup carrots (diced, 2 large carrots)
- 1 cup yellow onion (diced, 1 small onion)
- 1 cup celery (diced, 3 stalks)
- 1 heaping tablespoon minced garlic (4 cloves)
- 1/4 cup tomato paste
- Salt and pepper
- 2 (14.5-ounce) cans fire-roasted diced tomatoes (undrained, see note 1)
- 1/4 teaspoon dried crushed rosemary
- 1/8 teaspoon red pepper flakes (optional)
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 1 (32-ounce) container vegetable stock (4 cups, see note 2)
- 1 (15.5-ounce) can cannellini beans (drained and rinsed)
- 1 (15.5-ounce) can dark red kidney beans (drained and rinsed)
- 1/2 cup diced zucchini
- 2 bay leaves (optional)
- 1 cup uncooked ditalini pasta (see note 3)
- 1/2 cup frozen peas
- 1/2 cup frozen corn (or use just 1 cup peas or corn)
- Serving suggestions (see note 4)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1158mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 581mg
- Calcium
- 194mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1158MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.