Description
A hearty and delightful soup packed with vegetables, herbs, and spices, perfect for chilly days or cozy meals.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup sliced mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 pinch cayenne pepper (optional for heat)
- 1 can (15 oz) crushed tomatoes
- 6 cups vegetable broth
- 1 cup kale, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cooked pasta (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced carrots, celery, and sliced mushrooms. Sauté for 5-6 minutes until the vegetables begin to soften.
- Stir in dried thyme, basil, oregano, smoked paprika, and cayenne pepper. Cook for 1-2 minutes to bloom the spices.
- Pour in crushed tomatoes and vegetable broth, stir well, and bring to a boil. Reduce to low and simmer uncovered for about 20 minutes.
- Add chopped kale and chickpeas to the pot, simmer for another 10 minutes until the greens are tender.
- If using pasta, stir it in gently and heat for an additional 2 minutes.
- Season with salt and pepper to taste, adjusting as needed.
- Ladle into bowls and garnish with chopped parsley before serving.
Notes
Use fresh vegetables for better flavor. Can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg