In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add chopped onion, minced garlic, diced celery, and sliced carrots. Sauté these vegetables for about 5 minutes until they’re softened and the onion turns translucent.

Stir in one can of diced tomatoes (with their juices), 2 tablespoons of tomato paste, and 6 cups of vegetable broth into the pot. Increase the heat slightly to bring the mixture to a simmer. Allow it to simmer for around 5 to 10 minutes.

Next, fold in the chopped zucchini, green beans, and your choice of beans. Mix everything well so the vegetables are evenly distributed in the broth. Cook on medium heat for another 20 to 30 minutes, or until the vegetables are tender but still vibrant.

Once the vegetables reach the desired tenderness, sprinkle in Italian seasoning, salt, and black pepper according to your preference. Stir to combine, letting the seasoning blend into the soup.

Ladle the piping hot Olive Garden Vegetable Soup into bowls. For an extra touch, sprinkle grated Parmesan cheese and chopped fresh parsley on top.