Description
Indulge in the warm embrace of Irresistibly Cozy Olive Garden Vegetable Soup You Can Make at Home, a delightful medley of fresh vegetables and hearty beans. This comforting soup is perfect for chilly evenings, providing nourishment and flavor in every spoonful. With a vibrant blend of ingredients that can be customized to your preference, this recipe is an excellent choice for meal prep or family dinners. In just 30 minutes, you can create a wholesome dish that appeals to both kids and adults alike!
Ingredients
Scale
- 2 tablespoons Olive Oil
- 3/4 cup Onion, diced
- 1/2 cup Celery, sliced
- 1/2 cup Carrots, peeled and quartered
- 1 Zucchini, quartered and sliced
- 2 teaspoons Garlic, minced
- Salt and Pepper, adjust to taste
- 1 can – 14 ounces Diced Tomatoes
- 4 cups Vegetable Broth
- 1/4 cup Tomato Paste
- 1 can – 15 ounces Small White Beans, drained and rinsed
- 1 can – 15 ounces Kidney Beans, drained and rinsed
- 1/2 cup Frozen Cut Green Beans
- 1/2 cup Small Shell Pasta
- 2 cups Baby Spinach Leaves
- 2 tablespoons Chopped Parsley
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion, celery, carrots, and zucchini until softened (about 5 minutes). Add minced garlic and cook for another minute.
- Stir in diced tomatoes with juices, vegetable broth, and tomato paste. Season with salt and pepper; bring to a gentle boil.
- Reduce heat to low; add white beans, kidney beans, green beans, and small shell pasta. Simmer for about 10 minutes or until pasta is al dente.
- Add baby spinach leaves; stir until wilted. Adjust seasoning if necessary before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg