Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 5 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- 1 tbsp tomato paste
- 15 oz. chickpeas, drained and rinsed
- 15 oz. cannellini beans, drained and rinsed
- 15 oz. pinto beans, drained and rinsed
- 1 sweet potato, peeled and chopped into 1" cubes
- 5 tsp Zoup! No-Chicken Savory Vegan Broth
- 5 cups hot water
- 3 tbsp lemon juice, plus more to taste
- 3 cups kale, stems removed and chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery for 5 minutes until softened.
- Add minced garlic and sauté for 1 minute.
- Mix in Italian seasoning, salt, oregano, and red pepper flakes, stirring for 30 seconds.
- Incorporate tomato paste and stir for a minute.
- Add chickpeas, cannellini beans, pinto beans, and sweet potato.
- In a separate bowl, mix hot water and Zoup! No-Chicken Savory Vegan Broth, then pour into the soup base.
- Bring to a boil, then reduce heat and simmer for 15 minutes until sweet potatoes are tender.
- Stir in chopped kale and lemon juice; adjust seasoning as needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For deeper flavor, consider adding a bay leaf during simmering.
Adjust spice levels based on your heat preference.
Vegetable broth can be used for a richer taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 220
- Sugar: 4
- Sodium: 800
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 9
- Protein: 10
- Cholesterol: 0