Autumn Vegetable Soup

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!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 servings

Calories: 326 kcal per serving

Ingredients

1 tbsp - extra virgin olive oil
2 - leeks
1 - carrot
1 - parsnip
4 cloves - garlic
1 cup - butternut squash
4 cups - vegetable stock
15 ounces - low sodium fire roasted diced tomatoes
1 - bay leaf
1 sprig - fresh thyme
1 tbsp - rosemary
15 ounces - cannelini beans
3 cups - kale
salt
black pepper

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!

Nutrition