Vegetable Soup with a Twist
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- salt and pepper to taste
- 1 medium carrot peeled and chopped
- 1 small sweet potato peeled and diced
- 14.5 oz can of fire-roasted diced tomatoes
- 1 tbsp garlic or 5 cloves, minced
- 2 tsp dried oregano
- ¼ tsp red pepper flakes
- 4 cups low sodium vegetable broth
- 2 bay leaves
- 1 cup cherry tomatoes halved
- 1 cup green beans chopped
- 1 zucchini diced
- 15 oz chickpeas drained and rinsed
- 2 tbsp white wine vinegar
- 1 ½ cups kale chopped
Instructions
- Heat oil in a large pot over medium heat. Add onion, salt, and pepper. Cook for 8 minutes.
- Add carrot and sweet potato, cook for 2 minutes.
- Add canned tomatoes, garlic, oregano, red pepper flakes, broth, and bay leaves. Stir then bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Stir in cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook for 10 minutes.
- Stir in vinegar and kale and cook for 5 minutes or until kale is wilted. Add more salt and pepper if needed.
