Vegetable Soup

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

Heat 2 tbsp extra-virgin olive oil in a Dutch oven over medium heat. Add 1 medium yellow onion, 1 tsp sea salt, and pepper; cook, stirring occasionally, 8 minutes until softened. Add 1 medium carrot and 1 small sweet potato, stir, cook 2 more minutes.
Add 1 (14.5 oz) can fire-roasted diced tomatoes, 4 garlic cloves, 2 tsp dried oregano, and 1/4 tsp red pepper flakes. Stir in 4 cups vegetable broth and 2 bay leaves. Bring to a boil, reduce to a simmer, cover, and cook 20 minutes.
Stir in 1 cup halved cherry tomatoes, 1 cup chopped green beans, 1 zucchini, and 1 (15 oz) can chickpeas. Cover and cook 10–15 minutes until green beans are tender.
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.

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)
1/4 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
1 1/2 cups chopped kale