Better-Than-Olive-Garden Minestrone
Better-Than-Olive-Garden Minestrone 🍲✨
Let’s just say it: we all went through an Olive Garden breadstick phase. (Some of us are still in it. No shame.) But if you’ve ever had a bite of their minestrone soup and thought, “Wait, is this actually… good or am I just distracted by unlimited salad?” — I’ve got you.
This Better-Than-Olive-Garden Minestrone is warm, cozy, veggie-packed, and full of flavor that doesn’t come from a flavor packet or a mystery ladle behind the kitchen doors of a chain restaurant. It’s giving comfort, giving nutrition, giving why-didn’t-I-make-this-sooner?
And the best part? It’s wildly customizable and meal-prep friendly. You just dump, simmer, and serve. This soup is the main character in your next cozy night in, and yes, she does freeze beautifully.
A Quick History Lesson Because Soup Deserves It
Did you know minestrone is one of the oldest types of soup on record? We’re talking Ancient Rome old. Back then, soldiers would simmer up veggies, legumes, and herbs—basically whatever they had on hand—into a brothy masterpiece. The name minestrone roughly translates to “big soup,” which feels accurate, because this soup has Big Bowl Energy.
What makes it minestrone and not just “vegetable soup” is its Italian roots and that hearty, herby tomato broth. It’s like soup with a storyline.
What Makes This Version the Better One?
Let’s walk through the cast of characters:
- Avocado oil for a light, neutral base. It’s like olive oil’s trendy cousin with a higher smoke point.
- Yellow onion, carrots, celery, and garlic — your holy quadrinity of flavor. Every good soup starts here.
- Zucchini that holds its shape and texture like a champ (add at the very end).
- Canned green beans because honestly, who has time to trim and blanch fresh ones?
- Fire-roasted tomatoes bring that depth of flavor without any extra effort. It’s the closest thing to “roasting” without turning on your oven.
- Cannelini beans — creamy, protein-packed, and here to make your soup feel like a meal.
- ALL the herbs — basil, oregano, parsley, thyme, and a little red pepper flake drama. This soup isn’t boring.
- Chicken broth — Yes, chicken broth. Even though minestrone is traditionally vegetarian, I’m all about layering flavor, and this switch adds that umami depth you’d normally only get from a long-simmered stock pot. (You could totally use veggie broth if you prefer!)
No pasta in this one. Yet. But stay tuned for the recipe card—you can always stir in cooked noodles at the end if you want to bulk it up even more.
Pro Tips for Soup Greatness
- Sautéing is not optional. Cooking your veggies in avocado oil before adding liquid unlocks their sweetness and depth. It’s science (and flavor).
- Let it simmer. A quick 20-30 minute bubble brings everything together. Soup is patient. Soup is kind.
- Leftovers = life. This soup gets even better the next day. Like revenge or lasagna.
Better-Than-Olive-Garden Minestrone 🍲✨
Ingredients
- 1 tablespoon avocado oil
- 1 small yellow onion diced
- 2-3 medium-sized carrots chopped abt. 1 cup
- 3 stalks celery chopped abt. 1 cup
- 4-6 garlic cloves minced
- 1 Can of Green Beans
- 1 zucchini thickly sliced 1/4” and quartered
- 2 14.5 oz. Cans diced fire-roasted tomatoes with juices
- 1 15 oz. can tomato sauce
- 1 15.5 oz. can canellini beans drained and rinsed
- 1 1/2 tsp EACH dried basil, freeze-dried parsley
- 2 tsp sugar
- 1 tsp EACH dried oregano + salt
- 1/2 tsp EACH black pepper, freeze-dried thyme
- 2 bay leaves
- 2 boxes of chicken broth (8 Cups)
ADD LATER
- 1 1/2 cups uncooked small pasta shells
- 2-3 cups baby spinach
- freshly grated Parmesan cheese
- fresh basil optional
Instructions
- Start by heating the avocado oil in a large Dutch oven or soup pot over medium heat. Toss in the diced onion, carrots, and celery, and sauté for about 5–7 minutes, stirring occasionally, until the onions look soft and glossy. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Next, add everything else from the ingredients list except the green beans and zucchini—those go in later. Give it a good stir, cover the pot, and bring it to a boil. Once it’s bubbling, take the lid off and lower the heat so it simmers gently for 10–20 minutes.
- While that’s doing its thing, boil water in a separate pot and cook your pasta according to the package directions. If you’re planning to serve the whole batch right away, you can stir the pasta directly into the soup and cook it until just al dente. But if you're meal-prepping for the week, I recommend keeping the pasta separate so it doesn’t get mushy in the fridge. (To store pasta, just add some oil, and it won't get sticky.)
- When the soup is done simmering, stir in the green beans and zucchini. Let them cook for just a few minutes until tender. If the soup feels too thick, add a splash of water or broth to loosen it up.
- Spoon the hot soup into bowls and top with freshly grated Parmesan if you’re feeling fancy (which you should).
