Many Veggie Soup

2 tbsp. olive oil
1 med. yellow onion, diced
sea salt
black pepper

1 med. carrot. diced

1 small sweet potato, diced

1/4 c. dry white wine (i.e., pinot grigio)

1 (14.5 oz.) can diced fire roasted tomatoes

4 garlic cloves, minced

2 tsp dried oregano

1/4 tsp. red pepper flakes

4 c. vegetable broth

2 bay leaves

1 c. halved cherry tomatoes

1 c. chopped green beans

1 zucchini, diced

1 (15 oz.) can chickpeas, drained and rinsed

2 tbsp. white wine vinegar

1 1/2 c. chopped kale

1. Heat oil in a large pot over med. heat. Add the onion, 1/2 tsp. salt, several grinds of pepper, and cook, stirring occasionally (approx. 8 min). Add the carrot and sweet potato and cook for a few more minutes.

2. Add the wine and cook to reduce by half, and then add the canned tomatoes, garlic, oregano. and red pepper flakes.

3. Stir in the broth and bay leaves. Bring to a boil, then reduce to a simmer and cook for 20 minutes.

4. Stir in the cherry tomatoes, green beans, zucchini, and chickpeas, and cover and cook 10 to 15 more minutes, until the green beans are tender.

5. Stir in the vinegar, kale, and additional 1/2 tsp. salt (or to taste), and more pepper.

NOTES:

*Use all carrots or all sweet potato instead of both.

*Add a tbsp. of Italian seasoning instead of oregano.

*Toss in a few sliced mushrooms when you add the carrots.

*Swap bell peppers for the cherry tomatoes, zucchini or green beans.

*Leave out the wine and add an extra splash of vinegar.

*Use white beans or French green lentils instead of chickpeas.

*Use spinach or chard instead of kale.

*Garnish with chopped parsley or basil and grated Parmesan.