Very Veggie Vegetable Soup - KindSoups

Another KindSoups hit in my home!  It is VERY hearty, full of veggies.  Needed to add more liquid just to make sure there was enough.  Used a generous amount of salt, pepper and crushed red pepper.  Turned out great.  I did use the vinegar at the end - used all apple cider vinegar, no white wine.  Used Israeli couscous, which only takes a few minutes to cook, so you can add it raw towards the end, maybe with the green beans. 

On Monday,  October 17th we’ll be cooking LoveAndLemon’s Vegetable Soup with KindChef Julia Small.  Julia loves this soup because it’s not only delicious, but can be played with to add whatever is fresh, on hand, on sale, or simply what you prefer!!    Here are a few easy ways to change it up:

• Use all carrot or all sweet potato instead of both, or add butternut squash instead.
• Toss in a few sliced cremini mushrooms when you add the carrot.
• Swap bell pepper for the cherry tomatoes, zucchini, or green beans.
• 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!

Ingredients

•  extra-virgin olive oil to cover the bottom of your soup pot
• 3 medium yellow onions, diced
• Sea salt and fresh black pepper
• 3 medium carrots, diced
• 3 small sweet potatoes, diced
• 3/4 cup dry white wine, i.e., pinot grigio (optional; add an extra splash of vinegar or lemon juice)
• 3 14.5-ounce cans diced fire-roasted tomatoes
• 1 head garlic, chopped (3-4 Tbsp)
• 2 Tbs dried oregano, or 6 tablespoons chopped fresh thyme or rosemary
• 1/2 teaspoon red pepper flakes, more to taste
• 12 cups vegetable broth
• 6 bay leaves (used a few very large leaves from Guru grocery)
• 3 cups halved cherry tomatoes
• 3 cups chopped green beans
• 3 zucchini, diced  (I used yellow squash and could only fit about 1.5 in)
• 3 15-ounce can chickpeas, drained and rinsed
• 4 tablespoons white wine vinegar (optional: replace with lemon juice or apple cider vinegar)
• 4½ cups chopped kale
• optional add:  2 cups uncooked quinoa, cooked per package instructions (used Israeli couscous)

Instructions

• Heat the oil in a large pot over medium heat. Add the onion, 1½ teaspoon salt, and many  grinds of pepper, and cook, stirring occasionally, for 8 minutes. Add the carrot and sweet potato, stir and cook 2 more minutes.
• Add the wine and cook for about a minute or two 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.
• Stir in the cherry tomatoes, green beans, zucchini, chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.  Add the cooked quinoa if you are choosing to include it.
• Stir in the vinegar, kale, an additional ½ teaspoon salt (or to taste), and more pepper.