Indulge in the comforting flavors of the Olive Garden Vegetable Soup Recipe, a delightful medley of fresh vegetables simmered in a savory broth. This nutritious soup is not only healthy but also packed with flavor, making it a perfect option for a light lunch or cozy dinner.
Ingredients
Scale:
1 cup carrots, diced
1 cup celery, diced
1 cup zucchini, diced
1 cup spinach, chopped
1 cup bell peppers, diced (any color)
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) cannellini beans, drained and rinsed
6 cups vegetable broth
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Fresh parsley, chopped (optional)
Parmesan cheese, grated (optional)
Instructions
In a large pot, heat a drizzle of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the diced carrots and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until they begin to soften.
Stir in the diced zucchini and bell peppers. Continue to cook for an additional 3-4 minutes.
Pour in the vegetable broth and bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and add the diced tomatoes, cannellini beans, dried oregano, and dried basil. Season with salt and pepper.
Cover the pot and simmer for about 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
In the last 5 minutes of cooking, stir in the chopped spinach, allowing it to wilt.
Remove from heat and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and grated Parmesan cheese, if desired.
