Many-Veggie Vegetable Soup

One last soup recipe for you – a nice way to use all the remaining veggies in your frig. The leaves are turning colors, grill out nights are becoming cozy soup evenings. Comfort food can be very healthy so let’s get cookin’!
Prep & Cook time: 40 min. Serves 6
The beauty of this recipe is it’s so flexible. See sub options at the bottom.

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• Sea salt and fresh black pepper
• 1 medium carrot, diced
• 1 small sweet potato, diced
• ¼ cup dry white wine, i.e., pinot grigio (optional)
• 1 14.5-ounce can diced fire roasted tomatoes – or equal fresh roasted tomatoes
• 4 garlic cloves, chopped
• 2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
• ¼ teaspoon red pepper flakes, 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-ounce can chickpeas, drained and rinsed
• 2 tablespoons white wine vinegar
• 1½ cups chopped kale

INSTRUCTIONS

1. Heat the oil in a large pot over medium heat. Add the onion, ½ teaspoon salt, and several grinds of pepper, and 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 broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
3. Stir in the kale, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
4. Stir in the vinegar, cherry tomatoes, an additional ½ teaspoon salt (or to taste), and more pepper if desired.

Vegetable Soup Recipe Variations

Use the veggies you have on hand and/or skip what you don’t have. Here are a few easy ways to change it up:

• Use all carrot or all sweet potato instead of both, or regular potato
• Toss in a few sliced cremini mushrooms when you add the carrot.
• Swap bell pepper for the cherry tomatoes or zucchini
• Use another leafy green, like spinach or chard, in place of the kale.
• Garnish bowls with finely chopped parsley or basil, a scoop of pesto, or sprinkle of Parmesan cheese! (available in the Farm Store)
• Add a tablespoon of dried Italian seasoning in place of the oregano.
• Skip the vinegar, and add a big squeeze of lemon juice in its place.
• Leave out the wine if preferred
• Omit the chickpeas, or replace them with white beans, lentils or other beans

Source: https://www.loveandlemons.com/vegetable-soup/