Vegetable Soup
From loveandlemons.com
40 minServes 6
A flexible, warming vegetable soup with sturdy root vegetables simmered in broth, then finished with tender greens and a bright vinegar note.
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| prepGather equipment: large pot or Dutch oven | ||||||
| 2 tablespoons extra-virgin olive oil | Sauté onion until softened, 8 min | Add carrot & sweet potato, cook 2 min | Add tomatoes, garlic, herbs & broth; simmer covered 20 min | Stir in cherry tomatoes, green beans, zucchini & chickpeas; simmer 10–15 min | Stir in vinegar & kale, cook 5 min until wilted | Season to taste with salt & pepper, serve |
| 1 medium yellow onion, diced | ||||||
| 1 teaspoon sea salt, plus more to taste | ||||||
| Freshly ground black pepper | ||||||
| 1 medium carrot, diced | ||||||
| 1 small sweet potato, diced | ||||||
| 1 (411 g) can fire-roasted diced tomatoes | ||||||
| 4 garlic cloves, chopped | ||||||
| 2 teaspoons dried oregano | ||||||
| ¼ teaspoon red pepper flakes, plus more to taste | ||||||
| 960 ml vegetable broth | ||||||
| 2 bay leaves | ||||||
| 150 g halved cherry tomatoes | ||||||
| 100 g chopped green beans | ||||||
| 1 zucchini, diced | ||||||
| 1 (425 g) can chickpeas, drained and rinsed | ||||||
| 2 tablespoons white wine vinegar | ||||||
| 45 g chopped kale | ||||||
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