Olive Garden Vegetable Soup (Printable Version)

A hearty soup bursting with fresh vegetables, Italian herbs, and rich, comforting flavors.

# Ingredients Required:

→ Oils and Aromatics

01 - 15 ml olive oil
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced

→ Vegetables

04 - 2 medium carrots, peeled and chopped
05 - 2 celery sticks, chopped
06 - 1 medium zucchini, chopped
07 - 240 g green beans, chopped

→ Canned Goods

08 - 410 g canned diced tomatoes
09 - 170 g canned tomato paste
10 - 260 g canned kidney beans, drained and rinsed

→ Liquids

11 - 960 ml vegetable broth

→ Seasonings

12 - 1 tsp Italian seasoning
13 - 0.5 tsp salt
14 - 0.25 tsp black pepper
15 - Red pepper flakes, optional, to taste

→ Garnishes

16 - Parmesan cheese, optional, grated
17 - Fresh parsley, optional, chopped

# Guide to Cooking:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, celery, and carrots. Sauté for 5 minutes, stirring occasionally, until softened and fragrant.
02 - Add diced tomatoes, tomato paste, and vegetable broth to the pot. Bring to a simmer and cook for 5 to 10 minutes to meld flavors.
03 - Stir in chopped zucchini, green beans, and kidney beans. Return to a simmer and cook for 20 to 30 minutes, or until vegetables are tender.
04 - Add Italian seasoning, salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning as needed.
05 - Ladle soup into bowls. Garnish with grated Parmesan cheese and chopped parsley if desired. Serve with breadsticks or crusty bread.

# Extra Suggestions:

01 - Adjust red pepper flakes to control spiciness.
02 - Use homemade vegetable broth for enhanced flavor.
03 - Customize with additional vegetables like spinach, kale, or corn.
04 - Store leftovers refrigerated for up to 3 days.

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