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Olive Garden Vegetable Soup

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A vibrant and flavorful blend of fresh vegetables and Italian spices, reminiscent of the beloved Olive Garden soup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 chopped onion
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 2 minced garlic cloves
  • 4 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup green beans, chopped
  • 1 cup corn
  • 1 cup zucchini, diced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Sauté the base vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
  2. Add the garlic: Stir in the minced garlic and cook for another minute.
  3. Combine the broth and veggies: Add the vegetable broth, diced tomatoes, green beans, corn, zucchini, and Italian seasoning to the pot.
  4. Bring to a boil: Increase the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 20-30 minutes, until all the vegetables are tender.
  5. Season and serve: Finally, season your soup with salt and pepper to taste. Serve warm in your favorite bowls.

Notes

Serve alongside a crusty slice of garlic bread or fresh garden salad. The soup freezes beautifully for up to 3 months.

Nutrition

Find it online: https://recypez.com/olive-garden-vegetable-soup-recipe/

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