Description
A hearty, flavorful vegetable soup inspired by the Olive Garden, perfect for a comforting meal.
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 your 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 for garnish: Parmesan cheese, chopped parsley
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, minced garlic, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Stir in the diced tomatoes, tomato paste, and vegetable broth. Bring to a simmer, and let it cook for 5-10 minutes to allow the flavors to meld together.
- Add the chopped zucchini, green beans, and beans to the pot. Stir to combine, and bring the soup back to a simmer. Let it cook for 20-30 minutes, or until the vegetables are tender.
- Stir in the Italian seasoning, salt, black pepper, and optional red pepper flakes. Taste and adjust seasoning as needed.
- Ladle the soup into bowls. Garnish with Parmesan cheese and fresh parsley, if desired. Serve with breadsticks or crusty bread for a complete meal.
Notes
- For a vegetarian version, ensure the vegetable broth is meat-free.
- Feel free to customize the soup with other vegetables like bell peppers or spinach.
- This soup can be made ahead of time and freezes well.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg