← Nouns Cooking · Soup Pot

Ingredients

• 2 tbsp Olive oil
• 1 Onion, diced
• 2 Carrot, diced
• 2 celery sticks, diced
• 1 potato or small sweet potato, diced
• 3 cloves Garlic, chopped
• 1 tsp dried oregano or thyme
• 1 pinch Chilli flakes
• 400 g tinned chopped tomatoes
• 1.25 l vegetable stock
• 2 Bay leaves
• 150 g Green beans, cut into short lengths
• 1 Courgette (zucchini), diced
• 400 g tinned chickpeas, drained and rinsed
• 2 handfuls Kale, stems removed, chopped
• 1 tbsp white wine vinegar
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat. Add the onion, carrot, celery and potato with a pinch of salt and cook for 8 min, until starting to soften.
2. Stir in the garlic, oregano and chilli flakes for 1 minute.
3. Add the tomatoes, stock and bay leaves, bring to a boil and simmer for 10 min.
4. Add the green beans, courgette and chickpeas and simmer for 10 min more, until all the vegetables are tender.
5. Stir in the kale for 2–3 min until it wilts. Add the vinegar, season well and serve.

Tips

• Any vegetables work: swap in peas, corn, cabbage or squash, adding quick-cooking ones near the end.
• Grated parmesan on top is lovely, but leave it off to keep the soup vegan. Check the stock is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons The Modern Proper Natasha's Kitchen