Easy Vegetable Soup

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PREP: 10 minutes

COOK: 40 minutes

Nut-Free, Gluten-Free, Egg-Free


1 tbsp
yellow onion, diced
celery ribs, sliced
carrots, peeled and sliced
red bell pepper, diced
garlic cloves, minced
1 tbsp Italian seasoning
19-oz can chickpeas, drained and rinsed
19-oz can fire-roasted tomatoes
4 cups
chicken broth
Parmesan cheese rind
3 cups
green kale, chopped
1 cup
frozen green peas
1/4 cup
freshly grated Parmesan cheese
Salt and pepper to taste


In a Dutch oven or pot, heat the oil over medium-high heat. Add the onion, celery, carrots, and red bell pepper. Cook, stirring occasinally, until they begin to soften, about 2 to 3 minutes. Stir in the garlic and Italian seasoning and cook, stirring, until they are fragrant, about 30 seconds. Add the chickpeas, fire-roasted tomatoes, and broth. Add the Parmesan cheese rind and bring the soup to a boil. Reduce the heat to medium-low and cover the pot. Continue to cook until the vegetables are tender and the flavors have concentrated, about 20 to 30 minutes.

Remove and discard the Parmesan rind. Stir in the kale and peas. Season with salt and pepper to taste. Continue to cook until the kale is bright green and wilted, about 2 to 3 minutes.

Serve immediately topped with some freshly grated Parmesan cheese or store in the refrigerator for up to 5 days.

Nutritional Info
Per serving
Calories (kcal)220
Total Fat (g)6
Saturated fat (g)1
Cholesterol (mg)5
Sodium (mg)410
Total Carbohydrate (g)34
Dietary Fiber (g)8
Total Sugars (g)10
Protein (g)12
Calcium (mg)133
Iron (mg)2
Potassium (mg)721