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Warm bowl of Olive Garden vegetable soup filled with fresh vegetables and herbs

Cozy Olive Garden Vegetable Soup

This delightful vegetable soup combines fresh veggies and rich flavors, making it the perfect comfort dish for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: Comfort Food, Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 cup onion, chopped
  • 2 cups carrots, diced
  • 2 cups celery stalks, diced
  • 3 cloves garlic, minced
  • 1 cup zucchini, diced
  • 1 cup bell pepper, diced
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
  • 1 cup green beans, chopped
  • 1 cup spinach
  • for garnish Fresh parsley

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté until tender.
  2. Stir in garlic, zucchini, and bell pepper; cook for 3-4 minutes until fragrant.
  3. Add diced tomatoes, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil.
  4. Reduce heat and stir in green beans; simmer for 10 minutes.
  5. Add spinach and cook until wilted.
  6. Serve hot, garnished with fresh parsley.

Notes

Chop your veggies small for even cooking. Feel free to use whatever vegetables you have on hand. Add grains for a heartier soup.