Description
This Olive Garden-inspired Vegetable Soup is hearty, comforting, and packed with fresh vegetables simmered in a rich tomato broth. A cozy vegetarian dish that pairs perfectly with warm breadsticks or crusty bread.
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 (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 (or beans of choice), 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 garnish: Parmesan cheese, chopped parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, celery, and carrots. Sauté for 5 minutes until softened and fragrant.
- Stir in diced tomatoes, tomato paste, and vegetable broth. Simmer for 5–10 minutes.
- Add zucchini, green beans, and beans. Stir well and bring back to a simmer. Cook for 20–30 minutes, until vegetables are tender.
- Season with Italian seasoning, salt, black pepper, and optional red pepper flakes. Adjust seasoning as needed.
- Ladle into bowls and garnish with Parmesan and parsley if desired. Serve with breadsticks or crusty bread.
Notes
- Customize with any vegetables you have on hand.
- Make ahead and store in the refrigerator for up to 3 days.
- For a vegan version, omit Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: undefined
- Method: Simmering
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 190 kcal
- Sugar: 8 g
- Sodium: 640 mg
- Fat: 5 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
Keywords: Olive Garden vegetable soup, Italian vegetable soup, vegetarian soup, hearty vegetable soup