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Healthy Veggie Soup

URL: https://www.loveandlemons.com/freezer-meals/

Ingredients

The soup base

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 medium carrot, diced
  • 1 small sweet potato, diced
  • ¼ cup dry white wine (optional)
  • 1 14.5-ounce can diced fire-roasted tomatoes
  • 4 cloves garlic, chopped
  • 2 teaspoons dried oregano
  • ¼ teaspoon red pepper flakes
  • 4 cups vegetable broth
  • 2 bay leaves bay leaves

The vegetables

  • 1 cup halved cherry tomatoes
  • 1 cup chopped green beans
  • 1 medium zucchini, diced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1½ cups chopped kale

Seasoning

  • 2 tablespoons balsamic or white wine vinegar
  • Sea salt and freshly ground black pepper

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion, salt, and pepper, and cook for 8 minutes.
  3. Stir in diced carrot and sweet potato, and cook for an additional 2 minutes.
  4. If using, add white wine and cook for about 30 seconds to reduce.
  5. Add canned tomatoes, garlic, oregano, and red pepper flakes, then stir in vegetable broth and bay leaves.
  6. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
  7. Stir in cherry tomatoes, green beans, zucchini, and chickpeas, then cover and cook for 10-15 minutes until green beans are tender.
  8. Stir in vinegar, kale, and adjust seasoning with salt and pepper.
  9. Let cool and transfer to storage containers.

Nutrition Facts (estimated)

Servings
4
Calories
200
Total fat
7g
Total carbohydrates
30g
Total protein
8g
Sodium
400mg
Cholesterol
0mg

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