This Autumn Vegetable Soup is packed with chunky fall vegetables, creamy white beans and kale, and it’s easily customizable with your favorite veggies. It’s great for meal prep lunch or dinner and it’s freezer-friendly!

Autumn Vegetable Soup is packed with fall veggies, herbs, and white beans. It's a hearty, delicious way to get more veggies into your diet! @FlavortheMoment

The holidays are upon us, which means it’s the busiest time of year.  Thanksgiving is about a week away for crying out loud, which means Christmas is right around the corner!  

It’s nice to have meals prepped and ready to go, but being on the run makes that very challenging.  Life happens, so we need options that we can feel good about.

I love whipping up a cozy batch of creamy butternut squash soup or white bean and kale soup at the beginning of the week to have on hand for lunch or dinner.  

This Autumn Vegetable Soup has been a favorite of late as it really satisfies! It’s nice to have around so that we can get plenty more veggies in our diets without trying super hard.  

Autumn vegetable soup topped with parmesan cheese
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Why you’ll love this recipe

  • This vegetable white bean soup is packed with chunky fall vegetables, creamy white beans, herbs and plenty of kale.
  • It makes a healthy meal prep lunch or dinner and it’s freezer friendly.
  • It can be easily customized with your favorite veggies, herbs, beans and greens.
  • It’s gluten-free and can be made vegan by omitting the parmesan cheese.

How to make this fall vegetable soup

This soup is extremely easy to make and can be customized so many ways.

Pro tip: Prep your veggies 1-2 days in advance to make meal prep go even faster!

See the recipe card below for full instructions.

  1. Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add the stock or water, diced tomatoes, bay leaf, thyme, and rosemary and stir.
  2. Bring to a boil and reduce heat to a simmer. Add the beans and continue simmering for about 15 minutes or until the vegetables are tender.
  3. Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
  4. Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!
Overhead shot of autumn vegetable soup in bowl topped with parmesan cheese

Recipe notes

  • Pro tip: Prep your veggies 1-2 days in advance to make meal prep go even faster!
  • I used some of my favorite fall vegetables, but you can substitute them with any of your favorites.
  • See my DIY on how to peel and cut butternut squash or purchase it pre-cut.
  • Make this autumn vegetable soup dairy-free and vegan by omitting the parmesan cheese.
  • Store soup in the refrigerator for 5-7 days or freeze for up to 3 months.

More soup recipes you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Autumn vegetable soup in a bowl with rosemary and parmesan on top

Autumn Vegetable Soup

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 0 minutes
Total Time: 40 minutes
Autumn Vegetable Soup is packed with chunky fall vegetables, creamy white beans, herbs and kale for a healthy meal prep lunch or dinner!
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Equipment

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 medium leeks light green and white parts only, halved and sliced into half moons
  • 1 large carrot coarsely chopped
  • 1 large parsnip peeled and coarsely chopped
  • 4 cloves garlic minced
  • 1 cup cubed butternut squash see notes
  • 4 cups vegetable stock
  • 1 cup water
  • 15 ounces low sodium fire roasted diced tomatoes
  • 1 bay leaf
  • 1 sprig fresh thyme or 1 teaspoon dried
  • 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
  • 15 ounces cannelini beans rinsed and drained
  • 1 bunch kale torn
  • salt and pepper to taste.
  • Freshly grated parmesan cheese for serving (optional)

Instructions 

  • Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add the stock or water, diced tomatoes, bay leaf, thyme, and rosemary and stir.
  • Bring to a boil and reduce heat to a simmer. Add the beans and continue simmering for about 15 minutes or until the vegetables are tender.
  • Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
  • Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!

Notes

  • Pro tip: Prep your veggies 1-2 days in advance to make meal prep go even faster!
  • I used some of my favorite fall vegetables, but you can substitute them with any of your favorites.
  • See my DIY on how to peel and cut butternut squash or purchase it pre-cut.
  • Make this autumn vegetable soup dairy-free and vegan by omitting the parmesan cheese.
  • Store soup in the refrigerator for 5-7 days or freeze for up to 3 months.

Nutrition

Serving: 1g, Calories: 166kcal, Carbohydrates: 32g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Sodium: 290mg, Potassium: 385mg, Fiber: 7g, Sugar: 6g, Vitamin A: 7438IU, Vitamin C: 42mg, Calcium: 146mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Soups
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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