Vegetable Soup

Vegetable Soup

from loveandlemons.com
40 min
6 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 teaspoon sea salt, more to taste
  • freshly ground black pepper
  • 1 medium carrot, diced
  • 1 small sweet potato, diced
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 4 garlic cloves, chopped
  • 2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
  • ¼ teaspoon red pepper flakes, 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, drained and rinsed
  • 2 tablespoons white wine vinegar
  • 1½ cups chopped kale

Directions

  1. 1

    Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.

  2. 2

    Add the canned tomatoes, garlic, oregano, and red pepper flakes. Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.

  3. 3

    Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.

  4. 4

    Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted. Season to taste and serve.