Check labels: vegetable broth, canned tomatoes

If the cook changes the flexible vegetable or bean choices, the final ingredient card must reflect those changes.

Soup

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 1 teaspoon sea salt, plus more to taste
• Freshly ground black pepper
• 1 medium carrot, diced
• 1 small sweet potato, diced
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 4 garlic cloves, chopped
• 2 teaspoons dried oregano, or 2 tablespoons chopped fresh thyme or rosemary
• ¼ teaspoon red pepper flakes, plus more to taste
• 4 cups vegetable broth
• 2 bay leaves
• 1 cup halved cherry tomatoes
• 1 cup chopped green beans
• 1 zucchini, diced
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons white wine vinegar
• 1½ cups chopped kale

Prepared components and optional additions

vegetable broth (required): Retain the package label or disclose all ingredients if homemade.

Before printing: confirm that this list matches every ingredient, substitution, topping, and prepared product you actually used. Expand any linked component recipes and packaged ingredients. Dietary labels do not guarantee freedom from cross-contact.

Source: Love & Lemons