Vegetable Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6
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Course
Soup
Vegetable Soup
Description
This Vegetable Soup begins by gently cooking onions, carrot, and sweet potato in olive oil, which softens the vegetables and builds a mild sweetness. Adding fire-roasted diced tomatoes brings a smoky tang, complemented by garlic, oregano, and red pepper flakes for subtle seasoning. Vegetable broth and bay leaves create a flavorful liquid base for simmering.
After initial cooking, tender green beans, zucchini, cherry tomatoes, and chickpeas are added, providing varied textures from the tender veggies to the hearty legumes. The final addition of kale offers a slight bitterness and dense green color, which softens but retains some structure when cooked briefly. The finishing touch of white wine vinegar adds acidity to balance the savory and earthy flavors.
This soup can be enjoyed as a light standalone meal or paired with bread for a fuller lunch or dinner. The abundance of vegetables and chickpeas makes it nourishing and filling. The use of fire-roasted tomatoes and a mix of dried herbs gives it a distinct character beyond simple broth and vegetables.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 yellow onion diced, medium
- 1 teaspoon salt more to taste, sea salt
- black pepper freshly ground
- 1 carrot diced, medium
- 1 sweet potato diced, small
- 1 (14.5-ounce) can diced tomatoes fire roasted
- 4 garlic chopped, cloves
- 2 teaspoons oregano or 2 tablespoons chopped fresh thyme or rosemary, dried
- ¼ teaspoon red pepper flakes plus more to taste
- 4 cups vegetable broth
- 2 bay leaf
- 1 cup cherry tomato halved
- 1 cup Green bean chopped
- 1 zucchini diced
- 1 (15-ounce) can chickpeas drained and rinsed
- 2 tablespoons white wine vinegar
- 1½ cups kale chopped
Instructions
- 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.
- 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.
- Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
- Stir in the vinegar and the kale and cook for 5 minutes, until the kale is wilted. Season to taste and serve.
User Reviews
Overall Rating
5
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