Vegetable Soup
From
Notes
Flexible recipe — swap veggies freely; add sturdy ones (carrot, sweet potato) first, tender ones (zucchini, green beans) later, leafy greens last
Flavor improves overnight; refrigerates up to 4 days, freezes up to 3 months
Actual cook time is closer to 45–50 min despite the listed 30 min (per commenter feedback on the page)
Serve with crusty bread, grilled cheese, or a salad; garnish with pesto or Parmesan
Uncommon Tools
Dutch oven (recipe recommends Le Creuset or Staub)
Ingredients
| 2 tbsp extra-virgin olive oil | |
| 1 medium yellow onion, diced | |
| 1 tsp sea salt, plus more to taste | |
| Freshly ground black pepper | |
| 1 medium carrot, diced | |
| 1 small sweet potato, diced | |
| 1 (14.5 oz) can fire-roasted diced tomatoes | |
| 4 garlic cloves, chopped | |
| 2 tsp dried oregano (or 2 tbsp chopped fresh thyme or rosemary) | |
| ¼ tsp red pepper flakes, plus 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 | |
| 1½ cups chopped kale |
Directions
Heat olive oil in a Dutch oven over medium heat. Add onion, salt, and pepper; cook, stirring occasionally, 8 minutes until softened. Add carrot and sweet potato, stir, cook 2 more minutes.
Add canned tomatoes, garlic, oregano, and red pepper flakes. Stir in broth and bay leaves. Bring to a boil, reduce to a simmer, cover, and cook 20 minutes.
Stir in cherry tomatoes, green beans, zucchini, and chickpeas. Cover and cook 10–15 minutes until green beans are tender.
Stir in vinegar and kale; cook 5 minutes until kale wilts. Season to taste with salt and pepper and serve.
Photos
