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To make a tasty Olive Garden vegetable soup, gather these ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 medium carrots, chopped - 2 celery stalks, chopped - 3 cloves garlic, minced - 1 zucchini, diced - 1 cup green beans, chopped - 1 cup mushrooms, sliced - 6 cups vegetable broth - 1 can (14.5 oz) diced tomatoes with Italian seasonings - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup kale or spinach, chopped - 1 cup frozen corn - Grated Parmesan cheese for serving (optional) You can add more flavor or texture to your soup. Here are some ideas: - More herbs like thyme or parsley - A dash of lemon juice for brightness - Cooked beans for protein - A splash of balsamic vinegar for depth Both fresh and frozen vegetables work well in this soup. Fresh veggies give a crisp taste. Frozen veggies save time and last longer. Here’s how to choose: - Use fresh vegetables for a pop of flavor. - Frozen options are great for busy days. - If using frozen, add them later in cooking to keep them tender. This way, you can make your soup just how you like it! {{ingredient_image_1}} To start, gather all your ingredients. Here’s what you need: - 1 tablespoon olive oil - 1 medium onion, diced - 2 medium carrots, chopped - 2 celery stalks, chopped - 3 cloves garlic, minced - 1 zucchini, diced - 1 cup green beans, chopped - 1 cup mushrooms, sliced - 6 cups vegetable broth - 1 can (14.5 oz) diced tomatoes with Italian seasonings - 1 teaspoon dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1 cup kale or spinach, chopped - 1 cup frozen corn - Grated Parmesan cheese for serving (optional) Make sure to wash and chop the vegetables. This step is key for fresh taste. 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced onion, carrots, and celery. Cook for about 5 minutes until the onion is soft. 3. Stir in the minced garlic and cook for one more minute. 4. Next, add the zucchini, green beans, and mushrooms. Cook for 5 more minutes. 5. Pour in the vegetable broth and add the diced tomatoes. Mix in the oregano, basil, red pepper flakes, salt, and pepper. 6. Bring the soup to a boil. Then lower the heat and let it simmer for 20 minutes. 7. After 20 minutes, add the kale or spinach and corn. Simmer for another 5 minutes until the greens are soft. 8. Taste the soup and adjust the seasoning if needed. Serve the soup hot in bowls. You can sprinkle grated Parmesan cheese on top if you like. This adds a nice touch and flavor. Pair it with bread for a filling meal. Enjoy your Olive Garden vegetable soup! To boost the flavor of your Olive Garden vegetable soup, use fresh herbs. Fresh basil and oregano add a bright taste. You can also squeeze a bit of lemon juice before serving. This gives a nice zing! If you want more heat, add extra red pepper flakes. Don’t skip the salt; it brings out the soup's natural flavors. For a richer taste, try adding a splash of balsamic vinegar. It adds depth and balances the veggies. One mistake is overcooking the vegetables. Keep them crisp for better texture. Avoid adding too much liquid at once. If you use too much broth, the soup can lose flavor. Another common error is not seasoning well. Taste your soup as it cooks. Adjust the salt and pepper to fit your taste. Lastly, don’t skip the final step of adding greens at the end. They should be bright and vibrant, not mushy! Use a large pot for even cooking. A heavy-bottomed pot helps prevent burning. A wooden spoon is best for stirring. This way, you can scrape the bottom without damaging your pot. A sharp knife is key for chopping veggies. It makes preparing ingredients quick and easy. If you have one, a ladle is perfect for serving your soup. It helps you dish out the perfect amount each time. Pro Tips Use Fresh Ingredients: The flavor of your soup will be significantly enhanced by using fresh, seasonal vegetables. Visit your local farmers' market for the best selection. Customize Your Greens: Feel free to substitute kale or spinach with other leafy greens like Swiss chard or collard greens for a different flavor profile. Add Protein: For a heartier soup, consider adding cooked beans, lentils, or diced tofu to boost the protein content and make it more filling. Storage Tips: This soup freezes well! Store leftovers in airtight containers, and they can last up to 3 months in the freezer. Reheat gently on the stove. {{image_2}} This soup is already vegetarian. To make it vegan, skip the Parmesan cheese. The rest of the soup is plant-based. You can add protein by using beans or lentils. This change gives you a hearty meal without losing taste. This recipe is gluten-free as it uses vegetable broth and no flour. Always check labels on your broth and canned tomatoes. Some brands may add gluten. If you want more thickness, blend a part of the soup. This adds creaminess while staying gluten-free. You can change the veggies based on what's fresh. In spring, add peas and asparagus. In summer, use ripe tomatoes and bell peppers. In fall, swap in butternut squash or sweet potatoes. Winter is great for root veggies like parsnips and turnips. Adjusting the vegetables keeps the soup exciting all year. To store your Olive Garden vegetable soup, let it cool first. Once cool, pour it into an airtight container. Make sure to leave some space at the top. This helps the soup stay fresh. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you're ready to enjoy leftovers, you can reheat the soup easily. Pour it into a pot over medium heat. Stir it often to heat it evenly. You can also microwave it. Place the soup in a bowl and cover it with a microwave-safe lid. Heat for about two minutes, then stir and check the temperature. If it’s not hot enough, heat for another minute. Freezing your vegetable soup is a great way to save it for later. Use freezer-safe containers or bags for best results. Make sure to label the bags with the date. You can freeze the soup for up to three months. To thaw, move it to the fridge the night before. This way, it’s ready to reheat when you want it. Yes, you can use any vegetables you like. Try bell peppers, peas, or squash. Just make sure to chop them small. You can also use frozen veggies if fresh ones are not available. This soup is all about using what you have! The soup lasts about five days in the fridge. Store it in an airtight container. Always let it cool before you put it in the fridge. This keeps it fresh and tasty for your next meal! Absolutely! To make this soup in a slow cooker, add all the ingredients. Set it on low for six to eight hours, or on high for three to four hours. This method allows the flavors to blend well together. Just add the greens in the last 30 minutes of cooking for best results. In this post, we explored the key ingredients and preparation steps for making soup. We discussed how to enhance flavors and avoid mistakes during cooking. I included variations for different diets and shared tips on storing leftovers. Remember, you can adapt the recipe to your taste and use what you have on hand. Finally, soup is versatile and easy to make! Enjoy creating your perfect bowl.

Garden Fresh Delight

A vibrant and healthy vegetable soup packed with fresh garden ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegetarian
Servings 6
Calories 150 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup green beans, chopped
  • 1 cup mushrooms, sliced
  • 6 cups vegetable broth
  • 1 can diced tomatoes with Italian seasonings (14.5 oz)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • 1 cup kale or spinach, chopped
  • 1 cup frozen corn
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion, carrots, and celery. Sauté for about 5 minutes or until the onion becomes translucent.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced zucchini, chopped green beans, and sliced mushrooms to the pot. Cook for 5 more minutes.
  • Pour in the vegetable broth and add the diced tomatoes. Add the oregano, basil, red pepper flakes (if using), salt, and pepper.
  • Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
  • After 20 minutes, add the chopped kale (or spinach) and corn, and simmer for an additional 5 minutes until the greens are wilted.
  • Taste and adjust seasoning as needed.
  • Serve hot, garnished with grated Parmesan cheese if desired.

Notes

Feel free to customize with your favorite vegetables.
Keyword healthy, soup, vegan, vegetable