Description
A hearty and flavorful vegetable soup packed with tender veggies, chickpeas, and a savory broth. Perfect for meal prep or a healthy weeknight dinner.
Ingredients
Scale
- 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)
- 1/4 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, drained and rinsed
- 2 tablespoons white wine vinegar
- 1 1/2 cups chopped kale
Instructions
- Heat olive oil in a large pot, sauté onion, salt, and pepper for 8 minutes. Add carrot and sweet potato and cook for 2 more minutes.
- Stir in tomatoes, garlic, oregano, and red pepper flakes. Add broth and bay leaves, bring to a boil, then simmer covered for 20 minutes.
- Add cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook for 10-15 minutes until green beans are tender.
- Stir in vinegar and kale, cook for 5 more minutes. Season to taste.
- Serve warm, enjoy!
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6