2 teaspoons dried oregano (or chopped fresh rosemary or thyme)
2 bay leaves
a few pinches of red chile flakes
¼ cup dry white wine
2 tablespoons balsamic vinegar
1 14.5-oz. can diced tomatoes with it’s juice
4 (or more) cups veggie broth
1 can chickpeas, drained & rinsed
handful of chopped kale
optional: grated parmesan cheese
Chop all veggies and have them ready to go.
Heat a large pot over medium heat and add the olive oil.
Add the chopped onion, salt & pepper and cook until translucent. Add the carrots, sweet potatoes, green beans, zucchini, cherry tomatoes, garlic, oregano, bay leaves, chile flakes and more salt & pepper. Let cook, stirring occasionally until the vegetables lightly brown, or until they're starting to stick to the bottom of the pot.
Add the white wine stir, and let the wine cook off until it's nearly evaporated.
Add the balsamic vinegar, canned tomatoes, broth and chickpeas. Cover and reduce heat to a simmer. Cook until the carrots and sweet potatoes are tender. (at least 30 minutes, longer to develop a bit more flavor).
Stir in the chopped kale during the last 15 minutes of cooking time.
Taste and adjust seasonings. Serve with grated parmesan cheese if you like.
Store extra soup in the fridge for a few days (this one tastes better on the second day). Freeze after that.