There is a reason why jewelry designer Natalie Borton refers to this as The Best Vegetable Soup — because it is the best vegetable soup! It’s definitely giving our favorite, chicken noodle, some competition and we totally know we will be indulging in this on many snowy nights to come. What’s your favorite cold weather soup?

Natlie Borton Veggie Soup

VegetablesVegetable-Soup

Natalie’s Veggie Soup
  • Prep time: 1h
  • Serves: 4-6
ingredients
  • 2 Tablespoons Olive Oil
  • 1 Container Trader Joe's Mirepoix
  • Salt & Pepper
  • 2 Packages Trader Joe's Cubed Butternut Squash
  • 2-3 Zucchinis, Cubed
  • 4 Cloves Garlic, Chopped
  • 2 Teaspoons Dried Oregano
  • Red Chile Flakes (To Taste)
  • 1/4 Cup White Wine
  • 2 Tablespoons Balsamic Vinegar
  • 1 14.5oz Can Diced Tomatoes with Juice
  • 4 Cups Veggie Broth
  • 1 Can Chickpeas, Drained & Rinsed
  • Handful of Chopped Kale
  • Sourdough Bread (For Dipping)
instructions
  1. Chop the veggies so that they are set to go!
  2. Heat a large pot over medium heat and olive oil and the mirepoix; season with salt and pepper and cook until translucent.
  3. Add the butternut squash, zucchini, garlic, oregano, chile flakes, and more salt and pepper. Allow to cook, stirring occasionally until vegetables are lightly browned.
  4. Add the white wine and stir, allowing the white wine to cook off until it's nearly evaporated.
  5. Add the balsamic vinegar, canned tomatoes, broth and chickpeas. Cover and reduce the heat to a simmer. Allow the mix to cook for 30 minutes (or longer) to develop flavor.
  6. During the last 15 minutes of cooking time, add in the chopped kale and stir.
  7. EAT & ENJOY with a side of sourdough for dipping!
notes

Recipe Brought to You by Natalie Borton for Glitter and Bubbles.