Description
Olive Garden Vegetable Soup is a hearty and healthy vegetarian dish packed with colorful vegetables, savory broth, and classic Italian herbs. This comforting soup is easy to make and perfect for a wholesome meal any time of the year.
Ingredients
- 1 tablespoon 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 teaspoon Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon 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.
2. Add chopped onion, minced garlic, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
3. Stir in diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer and cook for 5-10 minutes.
4. Add zucchini, green beans, and kidney beans. Stir well and continue simmering for 20-30 minutes until vegetables are tender.
5. Stir in Italian seasoning, salt, black pepper, and optional red pepper flakes. Adjust seasoning to taste.
6. Ladle soup into bowls and garnish with Parmesan cheese and chopped parsley if desired.
7. Serve hot with breadsticks or crusty bread.
Notes
Prep vegetables ahead of time to save on cooking.
Use low-sodium broth for a lighter option.
The soup tastes even better the next day as flavors develop.
Customize with other vegetables like bell peppers, spinach, or corn.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.