Olive Garden Minestrone Soup Recipe

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 58.8
  • Total Fat: 0.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 105.6 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 4.0 g

View full nutritional breakdown of Olive Garden Minestrone Soup Recipe calories by ingredient

Number of Servings: 20


    3 tablespoons olive oil
    1/2 cup chopped zucchini
    1/2 cup Italian green beans
    1/2 stalk minced celery
    4 cloves minced garlic
    4 cups vegetable broth
    1 cans (15 oz) S&W red kidney beans 50% less Sodium, drained
    1 cans (15 oz) S&W white beans 50% less sodium, drained
    1 can (14 oz) diced tomatoes low sodium
    1/2 cup shredded carrot
    2 tablespoons minced parsley
    1 1/2 teaspoons dried oregano
    1 1/2 teaspoons salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon dried basil
    1/4 teaspoon dried thyme
    3 cups hot water
    4 cups fresh baby spinach
    1/2 cup small shell pasta


Add the cooked pasta when you heat your soup, otherwise the pasta acts like a sponge and absorbs all of the liquid.


1. Measure olive oil into a large stock pot and heat on medium.
2. Put the onion, celery, garlic, green beans, and zucchini into the pot and saute for about 5 minutes or until the onions become translucent.
3. Add the vegetable broth, drained tomatoes, beans, carrots, hot water and spices to the pot.
4. Bring to a boil and then reduce to a simmer for 20 minutes.
5. Add the spinach leaves and the pasta and cook for an additional 20 minutes.

Serving Size:1 bowl