Recipe for Hearty Vegetable Soup

Ingredients:

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 small sweet potato, peeled and cubed
• 1 medium zucchini, diced
• 1 cup butternut squash, peeled and cubed
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, with their juice
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup kale, stems removed and leaves chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for garnish)

Instructions:

1. Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
2. Add the carrots and celery, cooking for another 5 minutes until they start to soften.
3. Add the Vegetables: Stir in the sweet potato, zucchini, butternut squash, and green beans. Cook for a few minutes, just to start softening the added vegetables.
4. Simmer the Soup: Add the diced tomatoes with their juice, vegetable broth, water, thyme, oregano, and bay leaf. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 20 minutes, or until the vegetables are tender.
6. Final Touches: Add the kale and chickpeas to the pot. Stir well and continue to simmer for another 5 minutes, or until the kale is wilted and the chickpeas are heated through.
7. Remove the bay leaf and adjust seasoning with more salt and pepper if needed.
8. Serve: Ladle the soup into bowls. Garnish with fresh parsley and, if desired, a sprinkle of grated Parmesan cheese.