Description
A hearty and nutritious vegetable soup packed with a variety of fresh vegetables, chickpeas, and flavorful herbs. This comforting soup is perfect for any season, delivering warmth and wholesome ingredients in every bowl.
Ingredients
Units
Scale
Oil and Aromatics
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, chopped
Vegetables
- 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
Liquids and Canned Goods
- 1 (14.5-ounce) can fire roasted diced tomatoes
- 4 cups vegetable broth
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 tablespoons white wine vinegar
Seasonings and Herbs
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- 2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
- 1/4 teaspoon red pepper flakes, plus more to taste
- 2 bay leaves
Instructions
- Heat the Oil and Sauté Onions: Heat the olive oil in a large pot over medium heat. Add the diced onion along with the sea salt and several grinds of freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the onion is translucent and softened.
- Add Root Vegetables: Stir in the diced carrot and sweet potato. Cook for an additional 2 minutes to begin softening these vegetables and mingle the flavors.
- Add Tomatoes, Garlic, and Herbs: Incorporate the canned fire roasted diced tomatoes, chopped garlic, dried oregano (or fresh thyme/rosemary), and red pepper flakes into the pot. Stir to combine.
- Add Broth and Bay Leaves, Simmer: Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 20 minutes to allow the flavors to blend and the vegetables to soften.
- Add Remaining Vegetables and Chickpeas: Stir in the halved cherry tomatoes, chopped green beans, diced zucchini, and drained chickpeas. Cover again and cook 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. Continue to cook for about 5 minutes until the kale has wilted. Adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
- Serve: Remove the bay leaves and serve the soup hot, enjoying a nourishing and flavorful meal.
Notes
- You can swap the dried oregano for fresh thyme or rosemary for a different herbal profile.
- Adjust the red pepper flakes to control the soup’s spiciness based on your preference.
- Add other hearty vegetables such as potatoes or parsnips if desired.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for longer storage.
- Use low-sodium vegetable broth to better control the salt content.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 180
- Sugar: 6g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
