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

Autumn Vegetable Soup

Autumn Vegetable Soup is an easy, healthy vegetarian soup recipe packed with butternut squash, kale and hearty white beans!
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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 butternut squash cut into 1" cubes
  • 4 cups low sodium 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

  • The parmesan cheese was not included in the calculations as it is optional
  • I used some of my favorite fall vegetables, but you can substitute them with any of your favorites.
  • This soup is freezer friendly!

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.

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