Many-Veggie Vegetable Soup

This flexible vegetable soup recipe is perfect for using whatever veggies you have on hand. It's a healthy, vegan meal that's great for cool fall and winter days.

Prep time: 10 min

Cook time: 30 min

Total time: 40 min

Servings: 6

Serving Size 1 cup

Ingredients:
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• ½ teaspoon sea salt and fresh black pepper to taste
• 1 medium carrot, diced
• 1 small sweet potato, diced
• ¼ cup dry white wine, i.e., pinot grigio
• 1 (14.5-ounce) can diced fire roasted tomatoes
• 4 cloves garlic, chopped
• 2 teaspoons dried oregano
• ¼ teaspoon red pepper flakes, more to taste
• 4 cups unsalted vegetable stock
• 2 bay leaves
• 1 cup halved cherry tomatoes
• 1 cup chopped green beans
• 1 zucchini, diced
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons white wine vinegar
• 1½ cups chopped kale

Directions:

1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon sea salt and several grinds of pepper. Cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato. Stir and cook 2 more minutes.
2. Add the wine and cook for about 30 seconds to reduce by half. Then add the canned tomatoes, garlic, oregano and red pepper flakes. Stir in the vegetable stock and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
3. Stir in the cherry tomatoes, green beans, zucchini and chickpeas. Cover and cook 10 to 15 more minutes, until the green beans are tender.
4. Stir in the vinegar, kale and more pepper to taste. Serve.

Nutrition information per serving
Calories 190 calories
Protein 6 grams
Total Fat 6 grams
Saturated Fat 0 grams
Monounsaturated Fat 3.5 grams
Carbohydrate 25 grams
Fiber 6 grams
Sodium 660 milligrams
Potassium 450 milligrams
Phosphorus 85 milligrams

Nutrition information compiled from the USDA’s Food Data Central for standard reference.