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Hearty Vegetable Soup with Chickpeas and Kale Recipe

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4.1 from 12 reviews

This hearty vegetable soup is a wholesome, comforting dish perfect for chilly days. Made with simple pantry staples and a variety of fresh vegetables, it’s a flexible recipe that can adapt to whatever you have on hand. Packed with vibrant flavors from roasted tomatoes, fresh herbs, and a touch of white wine vinegar, this soup provides a nourishing and delicious meal for the whole family.

Ingredients

Vegetables and Aromatics

  • 1 medium yellow onion, diced
  • 1 medium carrot, diced
  • 1 small sweet potato, diced
  • 4 garlic cloves, chopped
  • 1 cup halved cherry tomatoes
  • 1 cup chopped green beans
  • 1 zucchini, diced
  • 1½ cups chopped kale

Pantry Items & Seasonings

  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 2 teaspoons dried oregano (or 2 tablespoons chopped fresh thyme or rosemary)
  • ¼ teaspoon red pepper flakes, plus more to taste
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons white wine vinegar

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion, 1 teaspoon of sea salt, and several grinds of freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes or until the onion is softened and translucent.
  2. Add Root Vegetables: Stir in the diced carrot and sweet potato, cooking for an additional 2 minutes to slightly soften them and deepen their flavors.
  3. Add Tomatoes and Seasonings: Mix in the canned fire roasted diced tomatoes, chopped garlic, dried oregano (or fresh thyme/rosemary), and red pepper flakes. Stir everything together to combine the flavors.
  4. Add Broth and Bay Leaves: Pour in the vegetable broth and add the bay leaves. Bring the mixture to a boil over medium-high heat.
  5. Simmer Soup Base: Once boiling, reduce the heat to low and cover the pot. Let the soup simmer gently for 20 minutes to allow the flavors to meld and the vegetables to soften.
  6. Add Remaining Vegetables and Chickpeas: Stir in the halved cherry tomatoes, chopped green beans, diced zucchini, and drained chickpeas. Cover the pot again and cook for another 10 to 15 minutes, or until the green beans are tender but still have a slight bite.
  7. Finish with Vinegar and Kale: Stir in the white wine vinegar and chopped kale. Cook uncovered for about 5 minutes until the kale wilts and softens, adding brightness to the soup.
  8. Season and Serve: Taste the soup and adjust seasoning with additional sea salt and freshly ground black pepper as desired. Remove bay leaves before serving hot.

Notes

  • You can substitute fresh herbs for dried oregano depending on availability and preference.
  • Feel free to use any seasonal vegetables you have on hand like bell peppers, corn, or spinach.
  • Adjust the amount of red pepper flakes for desired spiciness; omit entirely for a milder soup.
  • This soup stores well in the refrigerator for up to 4 days and freezes great for up to 3 months.
  • For a richer flavor, use homemade vegetable broth if available.

Find it online: https://recipesbyliza.com/hearty-vegetable-soup-with-chickpeas-and-kale-recipe/