![['Close-up view of a bowl of Autumn Vegetable Soup with vibrant vegetables.', 'Side view of a hearty Autumn Vegetable Soup featuring colorful ingredients.', 'A steaming bowl of Autumn Vegetable Soup filled with fresh vegetables.', 'Detailed image of Autumn Vegetable Soup showcasing a variety of fall ingredients.']](https://smarthealthyrecipes.com/wp-content/uploads/2026/07/u6426281249_close_up_photo_side_view_from_reddit._taken_with__dd4a1dcf-3238-41ae-ba6d-876d2cdd06c7_0.webp)
Autumn Vegetable Soup
A hearty and comforting soup perfect for fall, packed with seasonal vegetables and herbs.
Ingredients
Vegetables
- 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
- 4 cups vegetable stock (add 1-2 cups more 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 or your favorite greens)
- to taste salt and pepper
- for serving Freshly grated parmesan cheese (optional)
Instructions
- Heat oil in a large pot, sauté leeks, carrot, and parsnip for 5 minutes until softened.
- Add garlic and squash, cook for 1 minute, then add stock, tomatoes, bay leaf, thyme, and rosemary. Bring to a boil, then simmer for 15 minutes.
- Remove bay leaf and thyme sprig, add kale, and cook for 5 minutes until wilted. Season with salt and pepper.
- Serve hot with grated parmesan if desired. Enjoy!
Notes
This soup is versatile; feel free to add other seasonal vegetables or herbs for variation.