Description
A hearty and healthy vegetable soup inspired by Olive Garden, packed with fresh vegetables and flavorful broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups chopped zucchini
- 1 cup green beans, trimmed and cut
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Pour in vegetable broth and diced tomatoes; bring to a boil.
- Add zucchini, green beans, basil, and oregano; reduce heat and simmer for 15-20 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
For a heartier version, add pasta or beans. This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Soup
- Cuisine: Italian-American
Nutrition
- Calories: 150
- Sugar: 8g
- Fat: 7g
- Carbohydrates: 20g
- Protein: 4g