Rustic Autumn Vegetable Soup

If there’s anything we crave most when the weather gets cold, it’s a comforting bowl of soup. Our recipe for a rustic autumn soup really hits the spot, with tender potatoes and carrots, hearty white beans, and plenty of herbs for flavor. It even has just-tender cauliflower florets to add some texture. It’s truly the perfect meal to warm us up after a chilly day of raking leaves, and it goes great with crusty bread or fresh biscuits.

We like to cut our vegetables small so that they cook quickly, which makes this a great weeknight dinner recipe, and the leftovers are great for lunch the next day. Soup season is officially here, and we can’t wait to grab a spoon and dive into a bowl of this super simple and delicious autumn soup.

Why You’ll Love This Recipe

This rustic autumn vegetable soup is not only delicious but also incredibly easy to make. It’s packed with nourishing ingredients that provide warmth and comfort, making it an ideal choice for a cozy dinner. Plus, it’s versatile enough to accommodate what you have on hand, and it reheats beautifully for next-day meals.

Kitchen Equipment You’ll Need

• Large pot
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons

Ingredients

• 4 medium Yukon gold potatoes, peeled and diced
• 1 (16 ounce) can cannellini beans, drained and rinsed
• 1 cup cauliflower florets
• 2 medium carrots, peeled and sliced
• 2 medium celery stalks, sliced
• 1 medium yellow onion, chopped
• 2 medium cloves garlic, minced
• 5 cups chicken broth
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon pepper
• 1/2 teaspoon kosher salt

Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onions and thyme, and cook until onions are translucent, about 5 minutes.
3. Add carrots, cauliflower, and celery, and cook until vegetables are soft, about 8 minutes.
4. Add garlic and sauté until lightly browned.
5. Pour in chicken broth and bring to a low simmer.
6. Add cannellini beans and potatoes.
7. Cook until potatoes are fork-tender, about 10 minutes.
8. Add parsley and season with salt and pepper.

Tips for Success

For the best results, ensure your vegetables are chopped uniformly, so they cook evenly. Taste your soup before serving and adjust the seasoning if needed, as the flavors can vary depending on the broth and vegetables used.

Additional Tips or Variations

Feel free to customize this soup by adding other seasonal vegetables like butternut squash or kale. For a vegetarian version, substitute chicken broth with vegetable broth. Add a pinch of red pepper flakes for a bit of heat.

Nutritional Highlights (Per Serving)

This soup is low in fat and high in fiber, providing a wholesome and satisfying meal. It’s rich in vitamins and minerals from the fresh vegetables and beans, making it as nutritious as it is delicious.

Frequently Asked Questions (FAQ)

Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container.

How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup will keep for up to 3-4 days in the refrigerator.

Can I use dried beans instead of canned?
Yes, but you’ll need to soak and cook them separately before adding them to the soup.

Conclusion

We hope you enjoy this Rustic Autumn Vegetable Soup as much as we do. It’s a delightful way to embrace the flavors of the season and enjoy a hearty, homemade meal. Give it a try and let us know how it turned out for you! Feel free to share your experience and any creative variations you’ve tried in the comments below. Happy cooking!