Vegetable Soup
Ingredients
The base
-
2
tablespoons
extra-virgin olive oil
-
1
medium
yellow onion, diced
-
1
teaspoon
sea salt
-
1
teaspoon
freshly ground black pepper
-
1
medium
carrot, diced
-
1
small
sweet potato, diced
-
1
14.5-ounce can
fire roasted diced tomatoes
-
4
cloves
garlic, chopped
-
2
teaspoons
dried oregano
-
¼
teaspoon
red pepper flakes
-
4
cups
vegetable broth
-
2
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
The finishing touches
-
2
tablespoons
white wine vinegar
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion, salt, and pepper, and cook for 8 minutes.
- Stir in the diced carrot and sweet potato, cooking for an additional 2 minutes.
- Add the canned tomatoes, garlic, oregano, and red pepper flakes, then stir in the vegetable broth and bay leaves.
- Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
- Stir in the cherry tomatoes, green beans, zucchini, and chickpeas, and cook for another 10 to 15 minutes until the green beans are tender.
- Add the vinegar and kale, cooking for 5 more minutes until the kale wilts.
- Season to taste and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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