Description
Recreate the comforting, vegetable-packed classic from Olive Garden in your own kitchen! This recipe delivers authentic flavor with tender pasta and a savory broth.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 6 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 1 medium zucchini, halved and sliced
- 1 cup fresh green beans, trimmed and cut into 1-inch pieces
- 1 (15 oz) can cannellini beans, rinsed and drained
- 2 cups fresh spinach, roughly chopped
- 1/2 cup ditalini pasta (or small pasta of choice)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley, chopped, plus more for garnish
- Grated Parmesan cheese, for serving
Instructions
- 1. Prepare Vegetables: Wash and chop all vegetables as directed. Mince garlic.
- 2. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until softened. Add minced garlic and tomato paste; cook for 1 minute until fragrant.
- 3. Simmer Broth: Pour in vegetable broth, diced tomatoes, dried oregano, dried basil, and bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes to meld flavors.
- 4. Add Vegetables and Beans: Add zucchini, green beans, and rinsed cannellini beans to the soup. Simmer for another 5-7 minutes until vegetables are tender-crisp. Stir in spinach and cook for 1-2 minutes until wilted.
- 5. Cook Pasta: If serving immediately, add ditalini directly to the pot and cook for 8-10 minutes, or until al dente. If making ahead, cook pasta separately and add to individual servings.
- 6. Season and Serve: Remove bay leaf. Season with salt and pepper to taste. Stir in fresh parsley. Ladle into bowls, garnish with extra parsley and Parmesan cheese.
- Prep Time: 25 mins
- Cook Time: 40 mins