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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
- 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.
- Add the canned tomatoes, garlic, oregano, pepper flakes, broth and bay leaves. Bring to a boil, cover and simmer for 20 minutes.
- Stir in the cherry tomatoes, green beans, zucchini and chickpeas. Cover and simmer for another 10 to 15 minutes, until the beans are tender.
- 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.
