Vegetable Soup

soupvegetarian

18 ingredients · 6 steps

Uncommon tools

• Dutch oven (recipe recommends Le Creuset or Staub)

Directions

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1. Heat 2 tbsp extra-virgin olive oil in a Dutch oven over medium heat. Add the following and cook, stirring occasionally, until softened, 8 minutes:

   • 1 medium yellow onion
   • 1 tsp sea salt
   • Freshly ground black pepper
2. Add 1 medium carrot and 1 small sweet potato, stir, and cook 2 more minutes.
3. Add the following:

   • 1 (14.5 oz) can fire-roasted diced tomatoes
   • 4 garlic cloves
   • 2 tsp dried oregano
   • 1/4 tsp red pepper flakes
4. Stir in 4 cups vegetable broth and 2 bay leaves. Bring to a boil, reduce to a simmer, cover, and cook 20 minutes.
5. Stir in the following. Cover and cook 10–15 minutes until green beans are tender:

   • 1 cup halved cherry tomatoes
   • 1 cup chopped green beans
   • 1 zucchini
   • 1 (15 oz) can chickpeas
6. Stir in 2 tbsp white wine vinegar and 1 1/2 cups chopped kale; cook 5 minutes until kale wilts. Season to taste with salt and pepper and serve.

Kitchen notes

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