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Better-Than-Olive-Garden Minestrone 🍲✨

A cozy, veggie-loaded minestrone that’s way better than anything from a breadstick-happy chain. It’s flavorful, freezer-friendly, and just the right amount of rustic Italian comfort.
Print Recipe
Better-Than-Olive-Garden Minestrone 🍲✨
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

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 sautĂ© 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).
Servings: 8