I’m a serious lover of vegetable soup, especially this time of year when it’s cooler in the evenings and I want to get a boost of antioxidants at the end of the day. This recipe is adapted from Love and Lemons, and is so easy I can guarantee I’ll be making it all winter. Below is my easy version of the recipe, thanks to Trader Joe’s shortcuts. I love it with toasty sourdough for dipping—or even in a sourdough bread bowl. Enjoy!
2 tablespoons olive oil
1 container Trader Joe’s mirepoix
Salt & pepper
2 packages Trader Joe’s cubed butternut squash or sweet potatoes
2-3 zucchini, cubed
4 cloves of garlic, chopped
2 teaspoons dried oregano
a few pinches of red chile flakes
1/4 cup white wine
2 tablespoons balsamic vinegar
1 14.5-oz. can diced tomatoes with its juice
4 (or more) cups veggie broth
1 can chickpeas, drained & rinsed
Handful of chopped kale
Sourdough bread for dipping or sourdough bread bowl (optional)
Chop all veggies and have them ready to go.
Heat a large pot over medium heat and add the olive oil.
Add the mirepoix, salt and pepper and cook until translucent. Add the butternut squash (or sweet potatoes), zucchini, garlic, oregano, 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—30 minutes, or 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 a side of toasty sourdough for dipping or in a sourdough bread bowl if desired.