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–+ servings
Olive Garden Vegetable Soup

Cozy Olive Garden Vegetable Soup for Healthy Comfort Food

Enjoy a hearty bowl of Olive Garden Vegetable Soup, packed with wholesome veggies and flavor, perfect for healthy comfort food.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Substitute with avocado oil for a different flavor.
  • 1 large Yellow Onion Use shallots for a milder taste.
  • 1.5 cups Diced Tomatoes Fresh tomatoes can also be used.
  • 4 cups Low-Sodium Vegetable Broth Homemade broth is a healthier alternative.
  • 2 cups Water Use more broth for a richer flavor.
For the Vegetables
  • 2 stalks Celery Can replace with leeks for a sweeter flavor.
  • 2 medium Carrots Par-cooked frozen carrots can save preparation time.
  • 3 cloves Garlic Fresh minced garlic is preferred.
  • 1 medium Zucchini Substitute with yellow squash.
  • 1 cup Green Beans Use frozen green beans for convenience.
  • 4 cups Fresh Baby Spinach Kale or Swiss chard can be alternatives.
For the Proteins and Carbs
  • 1 can Cannellini Beans Any canned beans can be substituted.
  • 1 can Kidney Beans Add heartiness to the soup.
  • 1 cup Small Pasta Gluten-free or whole-wheat options can be chosen.
For Seasoning
  • 1 teaspoon Dried Basil
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme Use Italian seasoning blend as an alternative.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Black Pepper Adjust to taste.
  • 1/4 cup Grated Parmesan Cheese Omit for a vegan option.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add finely chopped yellow onion, diced celery, and chopped carrots, stirring frequently for 5–7 minutes until they soften and become fragrant.
  2. Stir in 3 minced garlic cloves, diced zucchini, and trimmed green beans. Sauté for another 2–3 minutes until the garlic is fragrant and the vegetables become bright in color.
  3. Pour in 1 can (15 ounces) of diced tomatoes, 4 cups of low-sodium vegetable broth, and 2 cups of water. Sprinkle in dried basil, oregano, thyme, salt, and black pepper. Stir well to combine, then bring to a boil.
  4. Once boiling, reduce heat to a gentle simmer and cover the pot. Let it cook for about 15 minutes, or until vegetables are tender.
  5. Stir in 1 can each of cannellini beans and kidney beans along with 1 cup of small pasta. Allow to simmer uncovered for 10–12 minutes while stirring occasionally.
  6. Add 4 cups of fresh baby spinach to the pot, stirring until just wilted, about 1–2 minutes.
  7. Ladle the hot soup into bowls and sprinkle generously with grated Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 450mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 2700IUVitamin C: 50mgCalcium: 100mgIron: 3mg

Notes

Use pre-chopped mirepoix to cut down on prep time. Consider fresh herbs for an elevated taste.

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