Vegetable Soup with Chickpeas and Kale

Soup

Vegetable Soup with Chickpeas and Kale

Two kinds of tomatoes, sweet potato, green beans and chickpeas make a vegetable soup brightened with wine vinegar.

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Yield
6 servings
Cuisine
American

Serving ideas

Ladle into bowls and serve with crusty bread.

Ingredients

See the ingredient checklist
  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 tsp sea salt, plus more to taste
  • black pepper, to taste
  • 1 medium carrot, diced
  • 1 small sweet potato, diced
  • 1 can fire-roasted diced tomatoes, 14.5 oz
  • 4 cloves garlic, chopped
  • 2 tsp dried oregano, or 2 tbsp chopped fresh thyme or rosemary
  • 1/4 tsp red pepper flakes
  • 4 cups vegetable broth
  • 2 bay leaves
  • 1 cup cherry tomatoes, halved
  • 1 cup green beans, chopped
  • 1 zucchini, diced
  • 1 can chickpeas, 15 oz, rinsed and drained
  • 2 tbsp white wine vinegar
  • 1 1/2 cups kale, chopped

Before you cook

Add the kale toward the end so it wilts without cooking as long as the root vegetables.

How to make Vegetable Soup with Chickpeas and Kale

  1. Warm the oil over medium heat. Cook the onion, salt and pepper for about 8 minutes. Add the carrot and sweet potato and cook for 2 minutes more.

  2. Add the canned tomatoes, garlic, oregano, pepper flakes, broth and bay leaves. Bring to a boil, cover and simmer for 20 minutes.

  3. Stir in the cherry tomatoes, green beans, zucchini and chickpeas. Cover and simmer for another 10 to 15 minutes, until the beans are tender.

  4. Add the vinegar and kale and cook for 5 minutes. Remove the bay leaves and adjust the seasoning.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Vegetable Soup with Chickpeas and Kale

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Two kinds of tomatoes, sweet potato, green beans and chickpeas make a vegetable soup brightened with wine vinegar.
Print Recipe
Prep Time 10 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 tsp sea salt plus more to taste
  • black pepper to taste
  •  
    1 medium carrot diced
  •  
    1 small sweet potato diced
  •  
    1 can fire-roasted diced tomatoes 14.5 oz
  • 4 cloves garlic chopped
  • 2 tsp dried oregano or 2 tbsp chopped fresh thyme or rosemary
  • ¼ tsp red pepper flakes
  • 4 cups vegetable broth
  •  
    2 bay leaves
  • 1 cup cherry tomatoes halved
  •  
    1 cup green beans chopped
  •  
    1 zucchini diced
  •  
    1 can chickpeas 15 oz, rinsed and drained
  •  
    2 tbsp white wine vinegar
  •  
    1 ½ cups kale chopped

Instructions
 

  1. Warm the oil over medium heat. Cook the onion, salt and pepper for about 8 minutes. Add the carrot and sweet potato and cook for 2 minutes more.
  2. Add the canned tomatoes, garlic, oregano, pepper flakes, broth and bay leaves. Bring to a boil, cover and simmer for 20 minutes.
  3. Stir in the cherry tomatoes, green beans, zucchini and chickpeas. Cover and simmer for another 10 to 15 minutes, until the beans are tender.
  4. Add the vinegar and kale and cook for 5 minutes. Remove the bay leaves and adjust the seasoning.

Notes

Add the kale toward the end so it wilts without cooking as long as the root vegetables.
Adapted from Love & Lemons.

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