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4.38
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8
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CopyCat Olive Garden Minestrone Recipe
This flavor-packed soup is high on nutrition and protein while being low in calories. Your family will love this Olive Garden favorite made even tastier at home.
Prep Time
20
minutes
mins
Cook Time
22
minutes
mins
Course:
Main Dish, Soup
Cuisine:
America
Keyword:
plant-based, vegan, vegetarian, Weight Watchers
Servings:
8
Calories:
112
kcal
Author:
www.theholymess.com
Ingredients
3/4
cup
onion
diced
1/2
cup
celery
sliced
1/2
cup
carrots
sliced
1
item
zucchini
medium, sliced
1
can
diced tomatoes
14 oz, no salt added
1/4
cup
tomato paste
1/2 small can
4
cups
vegetable broth
divided (1 32 ounce carton)
1 1/2
cups
water
2
tsp
Italian seasoning
2
tsp
garlic powder
1
can
white beans
15 oz, rinsed and drained
1
can
kidney beans
15 oz, rinsed and drained
1
cup
frozen green beans
1
cup
whole wheat pasta
elbow or rotini,
measured dry
3
cups
baby spinach
Instructions
Sauté onion, celery, carrots, and zucchini in 2 T of vegetable broth for 3-5 minutes or until tender.
Top with spices and sauté 1-2 minutes more or until fragrant.
Add tomatoes, tomato paste, remaining vegetable broth to pot and cook over medium heat.
Add white and kidney beans, green beans, and pasta to pot. Simmer for 10-15 minutes until hot throughout and pasta is tender.
Stir in spinach leaves and cook just until leaves are wilted. Serve.
Notes
WW Points: Click here to track this recipe in the WW app.
The serving size is approximately 1 3/4 cups.
Nutrition
Calories:
112
kcal
|
Carbohydrates:
23
g
|
Protein:
6
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
566
mg
|
Potassium:
543
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
2959
IU
|
Vitamin C:
13
mg
|
Calcium:
85
mg
|
Iron:
3
mg