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!
Servings: 6 servings
Calories: 166kcal
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 add 1-2 cups more stock as desired
- 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
- 3 cups chopped kale use baby kale as a time saver or sub with your favorite greens
- 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.1 tablespoon extra virgin olive oil, 2 medium leeks, 1 large carrot, 1 large parsnip, 4 cloves garlic, 1 cup cubed butternut squash
- Add the vegetable stock, 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.4 cups vegetable stock, 15 ounces low sodium fire roasted diced tomatoes, 1 bay leaf, 1 sprig fresh thyme , 1 tablespoon freshly chopped rosemary , 15 ounces cannelini beans
- Discard the bay leaf and thyme sprig. Add the kale and simmer for about 5 minutes until wilted.3 cups chopped kale
- Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!salt and pepper, Freshly grated parmesan cheese
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 October seasonal produce guide for more options.
- See my DIY on how to peel and cut butternut squash or purchase it pre-cut.
- Store soup in the refrigerator for 5-7 days or freeze for up to 3 months
Nutrition
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