Description
Olive Garden Vegetable Soup is a hearty and flavorful dish packed with fresh vegetables, savory broth, and a rich combination of herbs. This easy-to-make recipe is perfect for any occasion, offering a healthy, comforting meal that everyone will love.
Ingredients
- 1 tbsp Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 medium Carrots, peeled and chopped
- 2 sticks Celery, chopped
- 1 (14.5 oz) Can diced tomatoes
- 1 (6 oz) Can tomato paste
- 4 cups Vegetable broth
- 1 medium Zucchini, chopped
- 1 cup Green beans, chopped
- 1 cup Canned kidney beans, drained and rinsed
- 1 tsp Italian seasoning
- 1/2 tsp Salt or to taste
- 1/4 tsp Black pepper or to taste
- Optional: Red pepper flakes to taste
- Optional for garnish: Parmesan cheese, chopped parsley
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, carrots, and celery. Sauté for 5–7 minutes until the vegetables soften and become fragrant.
2. Stir in diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a simmer for 5–10 minutes to allow the flavors to meld.
3. Add chopped zucchini, green beans, and kidney beans. Stir well and simmer for 20–30 minutes until all vegetables are tender.
4. Stir in Italian seasoning, salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.
5. Ladle the soup into bowls and garnish with Parmesan cheese and fresh chopped parsley.
6. Serve with breadsticks or crusty bread for a complete meal.
Notes
Prep your veggies ahead of time to save on cooking time.
Use low-sodium vegetable broth for a healthier version.
Let the soup sit for a while after cooking – it tastes even better the next day!
You can customize the soup by adding other vegetables such as bell peppers, spinach, or corn.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Olive Garden Vegetable Soup, vegetarian soup, Italian soup, healthy vegetable soup