Cozy up with this Rustic Autumn Vegetable Soup, perfect for fall. Packed with Yukon gold potatoes, cannellini beans, cauliflower, carrots, celery, and fresh herbs, this hearty soup is easy to make and full of flavor. Ideal for meal prep and weeknight dinners, this healthy vegetable soup is a must-try for the season.

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
Preparation Steps
1. Prepare the Vegetables
Begin by peeling and dicing the Yukon gold potatoes, slicing the carrots and celery, chopping the onion, and mincing the garlic. Rinse and drain the cannellini beans, and measure out the cauliflower florets.
2. Heat the Olive Oil
In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped onions and fresh thyme, cooking until the onions become translucent, which should take about 5 minutes.
3. Add the Carrots, Cauliflower, and Celery
Add the sliced carrots, cauliflower florets, and celery to the pot. Cook the vegetables until they soften, approximately 8 minutes. Stir occasionally to ensure even cooking.
4. Sauté the Garlic
Add the minced garlic to the pot and sauté until it becomes lightly browned. This step will enhance the flavor of the soup with a rich, aromatic base.
5. Pour in the Chicken Broth
Pour the chicken broth into the pot, bringing the mixture to a low simmer. This will start the process of melding the flavors together.
6. Add the Cannellini Beans and Potatoes
Add the rinsed cannellini beans and diced potatoes to the pot. Continue to cook the soup until the potatoes are fork-tender, which should take about 10 minutes.
7. Season and Finish
Stir in the fresh parsley and season the soup with kosher salt and pepper to taste. Adjust the seasoning as needed to suit your preference.
Enjoy Your Rustic Autumn Vegetable Soup
Ladle the hot soup into bowls and serve immediately. This soup pairs wonderfully with a slice of crusty bread or a simple side salad. The combination of vegetables and herbs creates a delightful medley of flavors that capture the essence of autumn.
This Rustic Autumn Vegetable Soup is a versatile and nourishing dish that highlights the best of fall produce. It’s easy to prepare and can be customized with your favorite vegetables and herbs. Whether you’re serving it as a main course or a starter, this soup is sure to warm you up on chilly days and provide a wholesome, satisfying meal.
FAQs
1. Can I use vegetable broth instead of chicken broth?
Absolutely! Vegetable broth is a great alternative if you prefer a vegetarian version of this soup.
2. How can I thicken the soup if it’s too thin?
If you prefer a thicker soup, you can blend a portion of it using an immersion blender or regular blender, then stir it back into the pot.
3. Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then store it in an airtight container in the freezer for up to three months.
4. What other vegetables can I add to this soup?
Feel free to add other seasonal vegetables like butternut squash, sweet potatoes, or kale to enhance the flavor and nutrition.
5. How long does the soup last in the refrigerator?
Stored in an airtight container, this soup will last for up to five days in the refrigerator.
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