Description
A hearty and nutritious vegetable soup packed with a variety of fresh vegetables and chickpeas, simmered in a flavorful tomato and herb broth. Perfect for a wholesome and comforting meal.
Ingredients
Units
Scale
Vegetables
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 1 small sweet potato, diced
- 1 cup halved cherry tomatoes
- 1 cup chopped green beans
- 1 zucchini, diced
- 1 1/2 cups chopped kale
Pantry & Canned Goods
- 2 tablespoons extra-virgin olive oil
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 2 bay leaves
- 2 teaspoons dried oregano (or 2 tablespoons chopped fresh thyme or rosemary)
- 1/4 teaspoon red pepper flakes, plus more to taste
- 2 tablespoons white wine vinegar
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- 4 garlic cloves, chopped
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, sea salt, and several grinds of black pepper. Cook while stirring occasionally for about 8 minutes until the onions are soft and translucent. Add the diced carrot and sweet potato, stir, and cook for an additional 2 minutes.
- Add Tomatoes and Seasonings: Stir in the canned fire roasted diced tomatoes, chopped garlic, dried oregano (or fresh herbs), and red pepper flakes. Mix well to combine the flavors.
- Add Broth and Simmer: Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes allowing the vegetables to soften and flavors to meld.
- Add Remaining Vegetables and Chickpeas: Stir in the halved cherry tomatoes, chopped green beans, diced zucchini, and rinsed chickpeas. Cover and simmer for another 10 to 15 minutes until the green beans are tender.
- Finish with Vinegar and Kale: Stir in the white wine vinegar and chopped kale. Cook uncovered for 5 minutes until the kale is wilted. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Remove bay leaves and ladle the soup into bowls. Enjoy warm.
Notes
- Use fire roasted diced tomatoes to add a smoky depth of flavor.
- Fresh herbs like thyme or rosemary can be substituted for oregano for a different herbal note.
- Adjust red pepper flakes according to your preferred spice level.
- The soup keeps well refrigerated for up to 4 days and freezes well for up to 3 months.
- Adding a splash of white wine vinegar at the end brightens the flavors.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 150
- Sugar: 7g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
