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

Autumn Vegetable Soup

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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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.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!