From the Cook
From the Cook
1/3
Autumn Vegetable Soup
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Instructions
1
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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
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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
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Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
4
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Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!
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Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
Low Fat
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Load
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