Description
Olive Garden Vegetable Soup: A comforting and hearty mix of fresh veggies in a flavorful broth. Perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 3 cloves garlic, minced
- 1 medium zucchini, diced (about 1½ cups)
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable broth (or chicken broth for non-vegetarians)
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 cups fresh spinach, roughly chopped
- Salt and freshly ground black pepper, to taste
- ¼ cup fresh parsley, chopped
- Freshly grated Parmesan cheese for serving (optional)
Instructions
- Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add onions, carrots, and celery, stirring occasionally until vegetables begin to soften, about 5-6 minutes. This classic soffritto creates the flavor foundation for your Olive Garden Vegetable Soup.
- Step 2: Add minced garlic to the pot and cook until fragrant, about 30 seconds—be careful not to let it brown or it will become bitter. Immediately add diced zucchini and cook for another 2 minutes, stirring occasionally.
- Step 3: Pour in the diced tomatoes with their juice, stirring to combine while scraping any browned bits from the bottom of the pot. These bits contain concentrated flavor that will enhance your broth.
- Step 4: Add the vegetable broth, kidney beans, white beans, green beans, dried basil, oregano, thyme, and bay leaf. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially and cook for 15-20 minutes, or until all vegetables are tender but still hold their shape.
- Step 5: Stir in the chopped spinach and cook just until wilted, about 2 minutes. Remove the pot from heat and discard the bay leaf. Season with salt and freshly ground black pepper to taste, remembering that you can adjust seasoning after the soup rests.
- Step 6: Allow the Olive Garden Vegetable Soup to rest for 5-10 minutes before serving—this brief rest helps the flavors meld together. Ladle into warm bowls, garnish with fresh parsley and a sprinkle of Parmesan cheese if desired. Serve with warm, crusty bread for the complete Olive Garden experience.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 240 per serving
- Sugar: 7g
- Sodium: 980mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg