Healthy Soup Recipes keep me grounded and happy. I share my cozy Olive Garden Vegetable Soup from my stove at Elena Cooks. Crave a 13 bean soup recipe or a 16 bean soup recipe mood? You can riff here. I even borrow cues from a 3 bean salad recipe healthy plan. Chase Antiinflammatory Soup comfort, hunt Best Soup Recipes ideas, and save this for Broccoli Soup Crockpot nights.
Table of Contents
- 1) Key Takeaways
- 2) Easy Olive Garden Vegetable Soup Recipe
- 3) Ingredients for Olive Garden Vegetable Soup
- 4) How to Make Olive Garden Vegetable Soup
- 5) Tips for Making Olive Garden Vegetable Soup
- 6) Making Olive Garden Vegetable Soup Ahead of Time
- 7) Storing Leftover Olive Garden Vegetable Soup
- 8) Try these soup recipes next
- 9) Olive Garden Vegetable Soup
- 10) Nutrition
1) Key Takeaways
I chase Healthy Soup Recipes for comfort and calm. Healthy Soup Recipes guide this cozy pot while I taste and adjust and smile. From Elena at Elena Cooks we share a bowl that tastes bright and clean and friendly.
We copy the spirit not the headline. Fresh veg softens. Beans bring body. Small pasta makes each spoon feel full. The broth stays light and ready for a squeeze of lemon. Think copycat soup with a kinder touch and a home stove.
Time stays kind. One pot cooks steady which makes clean up easy. The flavor sits between tomato and herb. Kids nod. Grown ups ask for more bread. If you like Italian soup this will fit your week on repeat.
2) Easy Olive Garden Vegetable Soup Recipe
I built this for busy nights. Heat the pot. Soften the veg. Simmer the broth. Drop in pasta near the end. You get dinner without fuss. It reads simple and it tastes fresh which is my favorite mix on a work night.
Readers tell me this sits near the top of their Healthy Soup Recipes list. I get it. The steps stay short and the pot stays lively. If you crave easy weeknight soup this checks the box with room to play.
Serve with a sharp sprinkle of parmesan or keep it dairy free. I like a squeeze of lemon for lift. I call that my wholesome soup bowls trick and it never fails.
3) Ingredients for Olive Garden Vegetable Soup
Olive oil I start with a slick in the pot for a soft sizzle that hugs onion and carrot.
Yellow onion Sweet and steady. It builds the base and stays friendly in each spoon.
Carrots Little orange coins bring color and a mild sweet bite that kids trust.
Celery Clean and crisp at the start then gentle after a short simmer.
Garlic Three cloves wake the pot. The kitchen smells like home in a minute.
Tomato paste A small spoon turns the broth round and rich in a fast way.
Diced tomatoes Bright pieces float and keep the soup lively.
Vegetable broth Use low sodium so you can steer the salt with your hand.
Zucchini Small dice keeps a tender bite that does not fade.
Green beans Snapped short for neat bites and a gentle crunch at the edge.
Cabbage A handful adds body and a little sweet note that plays well with beans.
Kidney beans Rinsed and ready. They give heft so the soup eats like dinner.
Cannellini beans Creamy and mild. They round the texture so each sip feels smooth.
Ditalini Small pasta that soaks flavor and stays tidy on the spoon.
Italian herb blend A pinch ties the bowl to homey garden notes.
Lemon juice A bright finish that keeps the broth awake.
Parsley Fresh and green for a clean final lift.
4) How to Make Olive Garden Vegetable Soup
Step one Warm oil in a large pot. Add onion carrot and celery. Stir until soft and glossy.
Step two Add garlic and herb blend. Stir for a short minute. Spoon in tomato paste and cook until it deepens.
Step three Pour in diced tomatoes and broth. Bring to a calm simmer. This is where nutritious soup ideas start to bloom.
Step four Add zucchini green beans and cabbage. Simmer until tender but lively. Drop in ditalini and cook to al dente.
Step five Stir in kidney beans and cannellini. Finish with lemon and parsley. Taste the salt. Ladle and serve warm.
5) Tips for Making Olive Garden Vegetable Soup
Salt the pot in small moves so the broth stays bright. I start light then taste near the end. Beans carry salt so keep that in mind.
Cook pasta in the soup for weeknight ease or cook it separate for firmer bites. Both paths work. I switch based on mood and time.
Keep a squeeze of lemon for the table. That tiny hit lifts flavor and keeps the bowl in the Healthy Soup Recipes lane without fuss.
6) Making Olive Garden Vegetable Soup Ahead of Time
I cook the base a day ahead then chill. The flavor settles and grows friendly by noon the next day. Reheat slow and gentle.
For light soup meals hold the pasta aside and add to each bowl as you heat. The texture stays springy and the broth stays clear.
Pack jars for lunch. A little parmesan on top. A wedge of bread. Work feels easier when a warm bowl waits in the break room.
7) Storing Leftover Olive Garden Vegetable Soup
Cool the pot then move soup to airtight containers. I keep some with pasta and some without so I can choose my texture later.
Fridge time runs three to four days. For longer hold freeze flat in bags. Thaw in the fridge then warm on low and stir now and then.
When reheating add a splash of broth or water if the soup feels thick. A fresh squeeze of lemon wakes it fast. That small move saves dinner.
8) Try these soup recipes next
9) Olive Garden Vegetable Soup
Olive Garden Vegetable Soup • Healthy Soup Recipes
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp dried Italian herb blend
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 1 can diced tomatoes 14.5 oz
- 6 cups low sodium vegetable broth
Vegetables And Beans
- 1 small zucchini, diced
- 1 cup green beans, chopped
- 1 cup shredded cabbage
- 1 can kidney beans 15 oz, drained and rinsed
- 1 can cannellini beans 15 oz, drained and rinsed
- 2 cups baby spinach, roughly chopped
Pasta
- 3/4 cup ditalini or small elbow pasta
Finish
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- Grated parmesan for serving, optional
Instructions
Cook
- Warm olive oil in a large pot over medium heat. Add onion, carrots, and celery. Stir until soft.
- Add garlic, herb blend, salt, and pepper. Stir until fragrant.
- Stir in tomato paste. Cook until it darkens.
- Pour in tomatoes and broth. Bring to a gentle simmer.
Simmer
- Add zucchini, green beans, and cabbage. Simmer until tender but not mushy.
- Stir in pasta. Cook until just al dente.
- Fold in beans and spinach. Heat through.
Finish And Serve
- Stir in parsley and lemon juice. Taste and adjust salt and pepper.
- Ladle into bowls. Top with parmesan if you like. Serve warm.
10) Nutrition
A full bowl sits near two hundred fifty to three hundred calories based on pasta and cheese. Fiber comes from two kinds of beans and the veg mix. Sodium stays moderate when you pick low sodium broth.
Protein holds steady near ten to twelve grams. Carbs come mainly from pasta and beans. Fat stays low which fits Healthy Soup Recipes goals.
If you track goals call this one pot vegetable soup a steady helper. It fills the day without a slump and keeps dinner easy for the whole table.
Author and Site
Recipe by Elena for Elena Cooks where we share light friendly bowls and new ideas each week. Find more Italian soup and more at the site and say hi in the comments.
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