You can make it as is, but it is also a great recipe to get rid of those extra veggies that you have laying around. It takes about 50 minutes to make once you have prepared your veggies.
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, diced
- 2 ribs Celery, chopped
- 1 cup Shredded Carrots
- 1 Sweet Potato, diced
- 4 cloves garlic, minced
- 1 can (14.5oz) diced tomatoes
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1/2 tsp red pepper flakes
- 6 cups vegetable broth
- 2 bay leaves
- 1 cup chopped Green Beans
- 1 can (15oz.) Chickpeas
- 2 tbsp white wine vinegar
- 1 cup frozen Sweet Corn
Directions
- Add the oil to a large pot over medium heat. Add the onion and celery and cook for 8 minutes.
- Add the sweet potato, carrots, and garlic. Stir and cook for 4 more minutes.
- Add the canned tomatoes, thyme, rosemary, red pepper flakes, broth, and bay leaves. Bring to a boil, then cover and reduce to a simmer for 20 minutes.
- Add green beans and chickpeas. Cover and cook for 15 minutes, or until the green beans are tender.
- Add the vinegar and corn. Cook for 5 minutes. Season with salt and pepper to taste.