Description
A hearty Olive Garden–inspired vegetable soup loaded with fresh vegetables, beans, and Italian flavors. Comforting, healthy, and perfect for meal prep.
Ingredients
- 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, 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
- Optional garnish: Parmesan cheese, chopped parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté 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. Stir and return 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 to taste.
- Ladle into bowls and garnish with Parmesan cheese and parsley if desired. Serve warm.
Notes
- Customize vegetables based on what you have available.
- Store leftovers in the refrigerator for up to 3 days.
- For a vegan version, omit the Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmer
- Cuisine: Italian-American