Description
Indulge in a warm and comforting bowl of Olive Garden Vegetable Soup, a delightful dish brimming with vibrant vegetables and rich flavors. This hearty soup is not only easy to prepare but also offers a nutritious option for any occasion, whether it’s a cozy weeknight dinner or a gathering with friends. Packed with fresh ingredients and essential nutrients, it’s perfect for the whole family. Customize it with your favorite vegetables or beans, and enjoy the satisfying taste that deepens over time—making it even better as leftovers.
Ingredients
Scale
- 1 tbsp Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 2 medium Carrots, peeled and chopped
- 2 sticks Celery, chopped
- 1 medium Zucchini, chopped
- 1 cup Green beans, chopped
- 1 14.5 oz Can diced tomatoes
- 1 6 oz Can tomato paste
- 4 cups Vegetable broth
- 1 cup Canned kidney beans or beans of your choice, drained and rinsed
- 1 tsp Italian seasoning
- 1/2 tsp Salt or to taste
- 1/4 tsp Black pepper or to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onion, minced garlic, celery, and carrots for 5 minutes until softened.
- Stir in diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer and cook for 5-10 minutes.
- Add zucchini, green beans, and kidney beans to the pot. Simmer for 20-30 minutes until all vegetables are tender.
- Season with Italian seasoning, salt, black pepper, and adjust to taste.
- Serve hot; garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 175
- Sugar: 6g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg