Description
This Olive Garden Inspired Vegetable Soup is a hearty, comforting, and nutritious dish packed with fresh vegetables, beans, and pasta. Simmered in a flavorful vegetable broth with aromatic herbs, this soup is perfect for a cozy meal that’s both satisfying and healthy. Topped with freshly grated Parmesan, it offers a restaurant-quality taste right at home.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 red bell pepper, diced
- 1 cup green beans, chopped
- 2 cups fresh spinach or kale, chopped
Pantry Items
- 2 tbsp olive oil
- 1 can (15 oz) diced tomatoes, with juice
- 5 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt & pepper, to taste
Toppings
- Freshly grated Parmesan, for serving
Instructions
- Sauté Onions: Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and cook until soft and slightly golden, about 5 minutes. This step develops the base flavor of the soup.
- Add Garlic, Carrots, and Celery: Stir in minced garlic, sliced carrots, and celery. Cook for 3 minutes, allowing the vegetables to soften and release their aromas.
- Add Remaining Vegetables: Add chopped zucchini, yellow squash, and diced red bell pepper. Sauté everything together for 4-5 minutes until the vegetables begin to reduce in size.
- Add Tomatoes and Broth: Pour in the canned diced tomatoes with their juice and the vegetable broth. Stir thoroughly to combine all the ingredients well.
- Add Beans, Herbs, and Seasoning: Add drained cannellini beans and chopped green beans. Season with dried basil, oregano, thyme, salt, and pepper. Bring the mixture to a gentle simmer.
- Cook Pasta: Once simmering, add the small pasta. Stir gently to prevent the pasta from sticking together. Simmer for about 10 minutes until the pasta is just al dente and the flavors meld.
- Add Greens: Reduce the heat and fold in the fresh spinach or kale. Cook for about 1 minute until the greens wilt. Turn off the heat and taste the soup, adjusting seasoning if needed.
- Serve: Ladle the soup into bowls and top with freshly grated Parmesan cheese for extra richness and flavor.
Notes
- You can substitute the small pasta with any small-shaped pasta like ditalini or elbow macaroni.
- For a gluten-free version, use gluten-free pasta.
- Feel free to add other vegetables such as green peas or corn for additional texture.
- If you prefer a thicker soup, cook a little longer uncovered to reduce the liquid.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
