Very Vegetable-y Soup

MOTLOT / Very Vegetable-y Soup
Back To All Recipes

Very Vegetable-y Soup




  • 2 tablespoons extra-virgin olive oil
  • ½ medium yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium ribs celery, chopped
  • 1 small sweet potato, chopped
  • 1 14.5 oz can fire roasted tomatoes, with juice
  • 2 cloves garlic, minced
  • ½ teaspoon each dried oregano, thyme, rosemary
  • 4 cups (32 ounces) vegetable or chicken broth
  • 1 teaspoon fine sea salt
  • 2 bay leaves
  • 1 cup chopped green beans
  • 1 zucchini, diced
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1½ cups chopped kale or spinach
  • Freshly grated Parmesan or Pecorino Romano cheese


  • Heat the oil in a large pot over medium heat.
  • Add the onion and cook, stirring occasionally, for 3 minutes.
  • Add the carrot and sweet potato, stir and cook 2 more minutes.
  • Add add the canned tomatoes, garlic, and herbs.
  • Stir in the broth and bay leaves. Bring to a boil, then reduce the heat to a simmer and cook, covered, for 20 minutes.
  • Stir in the green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.
  • Stir in the kale, and salt and pepper to taste.
  • Serve with grated cheese.

Mary-Beth says: Amp up your vegetable quota for the day with this soup. You can add cut up chicken to make it even heartier.” 

Print Recipe