Many-Veggie Vegetable Soup
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion diced
- 1 small sweet potato diced
- 1/4 cup dry white wine i.e. pinot grigio
- 1 14.5-oz. can diced fire roasted tomatoes
- 4 cloves garlic chopped
- 2 tsp dried oregano or 2 tbsp chopped fresh thyme or rosemary
- 1/4 tsp red pepper flakes 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-oz. can chickpeas drained and rinsed
- 2 tbsp white wine vinegar
- 1 1/2 cups chopped kale
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon 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 wine and cook for about 30 seconds to reduce by half, then 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, kale, an additional ½ teaspoon salt (or to taste), and more pepper.