Hearty Minestrone Soup

This hearty minestrone soup is a thick and rich soup recipe. It is filled with vegetables, spices, and tastes like Olive Garden Minestrone Soup. This is a minestrone soup recipe you will want to make again and again.

What is Minestrone Soup?

Classic minestrone soup is a tomato-based soup that is filled with vegetables, beans, herbs, and pasta. The hearty soup is perfect for a cold night’s dinner or for a  delicious lunch.

Olive Garden Minestrone Soup

I love Olive Garden minestrone soup. Actually, I think I like everything on the Olive Garden menu. We don’t get to Olive Garden as much as I like because it is expensive and over 30 minutes away from the house. That is why I am always looking for copycat Olive Garden recipes. That is why this recipe for Olive Garden Minestrone soup is perfect.

How to Freeze Minestrone Soup

You can freeze minestrone soup easily. You will want to put the soup in a freezer bag. Be sure to get out all of the air from the bag. The soup will stay good for up to three months. When you are ready to eat the soup, store the soup in the refrigerator the day before eating. Reheat the soup on the stove until warm.

Hearty Minestrone Soup Recipe

Minestrone soup can be made in several ways. While this recipe makes the minestrone soup in a dutch oven, it can be as minestrone soup in a crockpot or in an Instant Pot.

Hearty Minestrone Soup

This satisfying minestrone soup features a classic combination of fresh herbs, vegetables, white beans, and pasta. Although this recipe is delicious as written, don’t be afraid to experiment a bit with the ingredients. This dish is a great way to use up any extra fresh herbs and vegetables you have available.

Tip: For best results, cook the pasta separately, rather than in the same pot with the rest of the ingredients. This extra step yields more consistent results by eliminating the release of excess starch into the soup. It also prevents the noodles from becoming too soft and mushy, which means more appetizing leftovers the next day and better results when freezing for future use.

Prep time: 15 minutes

Cook time: 50-55 minutes

Serves: 6-8

How Many Weight Watchers Points in Minestrone Soup

This soup comes in at 4 points per serving. When counting the parmesan rind, according to the WW coach I spoke to, I only count it as 1 point because it isn’t eaten but leave some behind. The WW points does not include the optional garnish.

Ingredients in Minestrone Soup

1 T. extra virgin olive oil, divided
2-3 cloves garlic, finely minced
½ medium yellow onion, finely chopped
3 medium carrots, finely chopped
3 large stalks celery, finely chopped
1 28-oz. can petite-diced tomatoes, undrained
1 15.5 oz. can cannellini beans, drained and rinsed
4 c. vegetable stock recipe
2 whole bay leaves
1 T. fresh rosemary leaves, finely chopped (or 1 t. dried)
1 T. fresh thyme leaves (or 1 t. dried)
1 T. fresh oregano leaves (or 1 t. dried)
½ T. crushed red pepper flakes
Sea salt and black pepper, to taste
2 c. Fusilli pasta
2 c. fresh green beans, cut into ½” pieces
2 c. fresh arugula
Optional: 3” Parmesan cheese rind

Optional Garnish:
¼ c. fresh parsley leaves, chopped
Freshly grated Parmesan cheese

* Use additional vegetable broth to reach desired consistency, if needed

How to Make Minestrone Soup

Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.

Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.

Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.

While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.

Remove cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp-tender.

Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.

To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!

• Instant Pot Stuffed Pepper Soup
• Roasted Butternut Squash Soup
• Braised Beef Burgundy Stew
• New England Clam Chowder Recipe
• Chicken Florentine Soup
• Potato Bacon Soup

Print

Hearty Minestrone Soup

This hearty minestrone soup is a thick and rich soup recipe. It is filled with vegetables, spices, and tastes like Olive Garden Minestrone Soup. This is a minestrone soup recipe you will want to make again and again.

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 6

Ingredients

• 1 T. extra virgin olive oil divided
• 2-3 cloves garlic finely minced
• ½ medium yellow onion finely chopped
• 3 medium carrots finely chopped
• 3 large stalks celery finely chopped
• 1 28- oz. can petite-diced tomatoes undrained
• 1 15.5 oz. can cannellini beans drained and rinsed
• 4 c. organic vegetable broth*
• 2 whole bay leaves
• 1 T. fresh rosemary leaves finely chopped (or 1 t. dried)
• 1 T. fresh thyme leaves or 1 t. dried
• 1 T. fresh oregano leaves or 1 t. dried
• ½ T. crushed red pepper flakes
• Sea salt and black pepper to taste
• Optional: 3” Parmesan cheese rind
• 2 c. pasta
• 2 c. fresh green beans cut into ½” pieces
• 2 c. fresh arugula

Optional Garnish:

• ¼ c. fresh parsley leaves chopped
• Freshly grated Parmesan cheese

Instructions

1. Heat 2 tablespoons olive oil and garlic in a large pot or Dutch oven over medium-high heat. Sauté garlic, stirring occasionally, for 2-3 minutes or just until garlic starts to turn golden brown.
2. Add chopped onion, carrot, and celery and cook for another 4-5 minutes, stirring occasionally, or until vegetables are soft and tender.
3. Add diced tomatoes, cannellini beans, 4 cups vegetable broth, bay leaves, rosemary, thyme, oregano, and red pepper flakes to pot and stir to combine. Add Parmesan cheese rind, if desired, and season with salt and black pepper, to taste. Bring to a boil, then reduce heat to medium-low. Cover and simmer 20-25 minutes.
4. While soup is simmering, cook pasta according to package directions until al dente. Reserve 1 cup of the cooking liquid before draining pasta. Rinse pasta and transfer to a medium bowl and toss with remaining olive oil. Cover and set aside.
5. Remove cover from pot or Dutch oven and add green beans and the reserved pasta cooking liquid. Stir to combine and continue cooking, uncovered, another 20-25 minutes or until green beans are crisp tender.
6. Add arugula and additional vegetable broth, if needed, and stir to combine. Season with additional salt and pepper, to taste. Cook for 2-3 minutes or until arugula begins to wilt.
7. To serve, divide cooked pasta among individual serving bowls and top with hot soup. Top with chopped parsley and freshly grated Parmesan cheese, if desired. Serve with crusty bread and/or a crisp, green side salad for a hearty meal. Enjoy!

Recipe Notes

* Use additional vegetable broth to reach desired consistency, if needed