Description
Olive Garden Vegetable Soup is a warm, comforting dish loaded with vibrant, fresh vegetables and rich flavors. Perfect for cozy dinners or casual lunches, this nutrient-dense soup is easy to prepare in under an hour, making it ideal for busy weeknights. Its versatility allows you to customize it with your favorite beans or seasonal veggies, ensuring every bowl is tailored to your taste. Whether served as a starter or a main dish alongside crusty bread, this hearty vegetable soup is sure to be a family favorite, especially when enjoyed as leftovers the next day.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, chopped
- 2 sticks celery, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato paste (6 oz)
- 4 cups vegetable broth
- 1 medium zucchini, chopped
- 1 cup green beans, chopped
- 1 cup canned kidney beans (or your choice), drained and rinsed
- Italian seasoning, salt, black pepper
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, garlic, celery, and carrots; sauté for about 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 beans; stir well. Simmer for approximately 20–30 minutes until all vegetables are tender.
- Season with Italian seasoning, salt, black pepper, and adjust to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 680mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg