This Olive Garden–style minestrone has been a weeknight champion in my kitchen for years. I discovered this specific combination during a rainy evening when I wanted something that felt like a warm restaurant bowl but was quick enough for a busy household. The result was a tomato-forward broth studded with tender vegetables, two kinds of beans for creamy heft, and small shell pasta that soaks up the savory juices. It’s the kind of soup that invites conversation across the table and makes everyone feel a little cozier.

What makes this version special is the restrained seasoning and attention to texture: vegetables are slightly tender, not mushy; beans are left intact so they add body rather than turning into paste; and the pasta is cooked to al dente so the soup keeps its structure when reheated. I almost always make a double batch because it freezes beautifully and loves a squeeze of lemon or a sprinkle of sharp cheese at serving time. If you grew up on the restaurant iteration, this version will feel familiar but a touch fresher — brighter tomatoes, crisp spinach, and the homey comfort of simmered herbs.

Ingredients

• Olive oil (2 tablespoons): Use extra-virgin olive oil for its fruity aroma. It provides a gentle flavor base and helps sweat the vegetables without browning them.
• Onion (3/4 cup, diced): Yellow or sweet onion works best. Dice uniformly so they soften evenly and add subtle sweetness to the broth.
• Celery (1/2 cup, sliced): Adds aromatic crunch and classic Italian soup flavor; trim the ends and slice thin for even cooking.
• Carrots (1/2 cup, peeled, quartered and sliced): Use firm carrots for natural sweetness and color; quartering before slicing keeps pieces robust.
• Zucchini (1, quartered and sliced): Choose medium zucchini to avoid watery texture. Add toward the beginning so it becomes tender but not mushy.
• Garlic (2 teaspoons, minced): Fresh garlic brightens the broth — don’t substitute jarred garlic if you can help it for the best flavor.
• Diced tomatoes (1 14-ounce can): Use good-quality canned tomatoes (San Marzano-style if available) for a bright, balanced tomato base.
• Vegetable broth (4 cups): Use low-sodium if possible so you can control the final seasoning; chicken broth is an optional swap for non-vegetarian eaters.
• Tomato paste (1/4 cup): Adds concentrated tomato depth — cook it briefly to remove raw edge and boost umami.
• Italian seasoning (2 teaspoons): A simple blend of oregano, basil and thyme keeps the flavor approachable and familiar.
• Small white beans (1 15-ounce can): Cannellini or navy beans add creaminess and protein; rinse and drain to remove excess sodium.
• Kidney beans (1 15-ounce can): Provide color contrast and hearty texture; rinse well to keep the broth clear.
• Frozen cut green beans (1/2 cup): An easy way to add a classic minestrone element without chopping fresh beans.
• Small shell pasta (1/2 cup): Conchigliette or small shells work best — they trap bits of broth and beans. Use gluten-free if needed.
• Baby spinach (2 cups): Adds a bright, leafy finish. Stir in off the heat or at the very end to wilt gently.
• Parsley (2 tablespoons, chopped): Fresh parsley at the end lifts the entire bowl with herbaceous brightness.

Instructions

Heat and sweat the vegetables: Warm 2 tablespoons of olive oil in a large pot over medium-high heat until shimmer. Add the diced onion, sliced celery, carrots and zucchini. Cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 3–5 minutes. Reduce heat if the onions begin to brown — you want softening, not caramelization. Add garlic and season: Stir in 2 teaspoons of minced garlic and cook for 30 seconds until fragrant. Season with salt and black pepper to taste — start modestly because broths and canned beans contribute salt later. Build the tomato broth: Add the 14-ounce can of diced tomatoes, 4 cups vegetable broth and 1/4 cup tomato paste to the pot. Whisk in 2 teaspoons of Italian seasoning. Bring the mixture to a gentle simmer over medium heat, scraping up any browned bits from the bottom of the pot. This step melds flavors and allows the tomato paste to integrate. Add beans and pasta: Stir in the drained and rinsed 15-ounce cans of white beans and kidney beans, the 1/2 cup of frozen cut green beans, and the 1/2 cup small shell pasta. Return to a simmer and cook for 10–15 minutes, or until the pasta is al dente and the vegetables are tender. If the soup thickens too much, add a splash of hot water or extra broth. Finish with greens and herbs: Season to taste with additional salt and pepper. Stir in the 2 cups of baby spinach and cook 2–3 minutes until wilted. Remove from heat and sprinkle with 2 tablespoons chopped parsley. Serve hot with crusty bread or grated Parmesan if desired.

Storage Tips

Allow the soup to cool at room temperature no longer than two hours, then transfer into shallow airtight containers for refrigerator storage. It will keep for up to 3–4 days; the flavor often improves after a day. For longer storage, portion into freezer-safe containers leaving headspace for expansion and freeze up to 3 months. When reheating, thaw overnight in the fridge and warm gently on the stove over low heat to avoid overcooking the pasta — add a splash of broth if the pasta has absorbed too much liquid while sitting.

Ingredient Substitutions

Swap vegetable broth for unsalted chicken broth if you want a richer base. Use chickpeas instead of one of the canned beans for a nutty flavor. Replace small shell pasta with ditalini or orzo; note that orzo will make the soup feel slightly thicker. To make it gluten-free, use a certified gluten-free small pasta. For a heartier, meaty version, brown 8 ounces of Italian sausage and stir it in with the beans. If you want more acidity, finish with a teaspoon of red wine vinegar or a squeeze of lemon.

Serving Suggestions

Serve in wide bowls with a drizzle of good olive oil and grated Parmesan or Pecorino Romano at the table. Offer crusty Italian bread or garlic toast for dipping. For a lighter meal, pair a small bowl with a crisp green salad dressed in lemon vinaigrette. Garnish with extra parsley, a pinch of crushed red pepper, or a few torn basil leaves for a fresh finish. The soup also pairs well with a glass of medium-bodied red wine, such as Chianti.

Cultural Background

Minestrone is a classic Italian soup that historically celebrates the bounty of seasonal vegetables and humble pantry staples. Its name literally means "big soup" and there is no single canonical recipe — regional versions in Italy vary widely by season and locality. This copycat leans on the familiar Olive Garden interpretation: a tomato-forward broth with beans and small pasta that nods to northern Italian peasant traditions while remaining accessible to modern palates.

Seasonal Adaptations

In spring, swap in fresh peas and asparagus for green beans and add a handful of young herbs. In summer, use ripe fresh tomatoes instead of canned for a brighter flavor (peel and seed them for a smoother broth). For autumn and winter, add diced butternut squash or a handful of kale for heartiness and swap zucchini for sturdier root vegetables. Adjust cooking times slightly for denser vegetables so everything finishes tender at the same time.

Meal Prep Tips

Make a double batch and portion into individual containers for easy lunches. Keep the pasta separate from the broth if you plan to freeze: cook the pasta just until al dente, cool, and store in a separate container; combine when reheating. Label freezer containers with date and contents. If you’re prepping for the week, hold back the spinach and add fresh before serving to keep the color bright and texture lively.

This bowl of minestrone is one of those recipes that invites improvisation and sharing. Whether you serve it for a family dinner or bring it to a friend who needs a cozy meal, it’s reliably comforting and simple to make yours. Enjoy the process and make it part of your own kitchen traditions.