Nourishing Vegetable Soup - CatherineHaffey.com

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 small yellow onion finely diced (½ cup / 60g)
• 2 medium carrots peeled and diced (1 cup / 140g)
• 1 small leek diced (1 cup / 75g)
• 3 medium stalks celery diced (1 cup / 120g)
• 1 zucchini diced (1.5 cup / 170g)
• 1 can drained/rinsed Chickpeas/white beans
• 1 can fire roasted diced tomatoes
• 1/2c. Farro or orzo
• ½ cup / 50g green beans chopped into 1 cm pieces
• 3 cups / 300g cauliflower chopped into small florets
• 1 cup kale chopped, 50g
• 1 tablespoon thyme leaves chopped
• 1 tablespoon rosemary chopped
• 3 tablespoon fresh parsley chopped
• 3 garlic clove minced
• 7 cup / 1.7l vegetable broth. Increase to 2 litres / 8 cups depending on vegetable amount
• 2 bay leaves
• ¾ teaspoon salt or to taste dependent on how salty your stock is
• ½ teaspoon cracked black pepper or to taste