Ingredients
– 2 tablespoons oil
– 1 medium yellow onion, diced
– 1 teaspoon salt, plus more to taste
– Several grinds of pepper
– 1 medium carrot, diced
– 1 small sweet potato, diced
– 1 (14.5-ounce) can diced tomatoes
– 4 garlic cloves, chopped
– 2 teaspoons dried oregano or 2 tablespoons chopped fresh thyme or rosemary
– ¼ teaspoon red pepper flakes, plus more to taste
– 4 cups vegetable broth
– 2 bay leaves
– 1 cup halved cherry tomatoes
– 1 cup chopped green beans
– 1 zucchini, diced
– 1 (15-ounce) can chickpeas
– 2 tablespoons white wine vinegar
– 1½ cups chopped kale
Instructions
1-First, heat the oil in a Dutch oven or large pot over medium heat. Add the onion, salt, and pepper; cook, stirring occasionally, for 8 minutes.
2-Then, add the carrot and sweet potato, stir, and cook for 2 more minutes to build a flavorful base.
3-Next, stir in the canned tomatoes, garlic, oregano, and red pepper flakes. Pour in the broth and bay leaves, bring to a boil, then reduce heat to a simmer and cook covered for 20 minutes.
4-After that, add the cherry tomatoes, green beans, zucchini, and chickpeas; cover and cook for 10 to 15 minutes until the green beans are tender.
5-Finally, stir in the vinegar and kale; cook for 5 minutes until the kale wilts, then season to taste and serve warm. This step-by-step approach ensures a soup that’s both nutritious and full of flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥦 Use a variety of vegetables like spinach, bell peppers, or butternut squash to customize this soup.
🌿 Garnish with fresh herbs, yogurt, or cheese for extra flavor.
❄️ This soup freezes well; store in airtight containers for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving