We love warming up with soup when its cold outside! For this nutrient packed soup, we had two options: One with turkey and one without. Equally delicious!
This soup was inspired by a recipe from Love & Lemons: https://www.loveandlemons.com/many-veggie-vegetable-soup/. Basically, we used any and every vegetable that we had on hand and it turned out great!
Ingredients 2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
Sea salt and fresh black pepper
1 cup chopped carrots
1 small sweet potato, cubed
1 cup chopped green beans1 zucchini, cubed
½ cup sliced cherry tomatoes
4 garlic cloves, chopped
2 teaspoons dried oregano (or chopped fresh rosemary or thyme)
2 bay leaves
A few pinches of red chile flakes
¼ cup dry white wine2 tablespoons balsamic vinegar
1 14.5-oz. can diced tomatoes with its juice
4 (or more) cups veggie broth
1 can chickpeas, drained & rinsed
Handful of chopped kale optional: grated Parmesan cheese
Instructions 1. Chop all veggies and have them ready to go.
2, Heat a large pot over medium heat and add the olive oil.
3. Add the chopped onion, salt & pepper, and cook until translucent. Add the carrots, sweet potatoes, green beans, zucchini, cherry tomatoes, garlic, oregano, bay leaves, chile flakes, and more salt & pepper.
4. Let cook, stirring occasionally, until the vegetables lightly brown, or until they're starting to stick to the bottom of the pot.
5. Add the white wine, stir, and let the wine cook off until it's nearly evaporated.Add the balsamic vinegar, canned tomatoes, broth, and chickpeas.
6. Cover and reduce heat to a simmer. Cook until the carrots and sweet potatoes are tender. (At least 30 minutes, longer to develop a bit more flavor).
7. Stir in the chopped kale during the last 15 minutes of cooking time.
8. Taste and adjust seasonings. Serve with grated Parmesan cheese if you like.