Talk about comfort in a bowl. Yams, kidney beans, chickpeas, tomatoes, zucchini and kale come together in a warming chicken broth that gets an added layer of flavour from a good amount of red wine. This hearty soup is totally adaptable; add any of your favourite veggies. It's seriously tasty, friends!
Hearty Bean & Vegetable Soup
1/4 cup olive oil
1 large yellow onion, diced
5 garlic cloves, chopped
2 teaspoons paprika
1 dry pint grape tomatoes
1 large zucchini, chopped
4 yams, chopped
2.5 cups chicken broth
1 cup dry red wine
1 (540 mL) can navy beans, drained/rinsed
1 (398 mL) can chickpeas, drained/rinsed
1 large kale bunch, stems removed/coarsely chopped
Chili flakes, to garnish
Salt and freshly ground pepper, to taste
Heat olive oil in a pot over medium-high heat. Add onion, season with salt and pepper. Cook for 3-4 minutes, until onion begins to brown.
Add garlic and paprika; cook for 1 minute, until fragrant.
Add tomatoes, zucchini, yams, broth and red wine. Bring to a boil, reduce heat to low, and simmer for 45 minutes.
Add kale 3 minutes before soup is ready. Season to taste with salt and pepper.
Serve garnished with chili flakes.
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