Rustic Autumn Vegetable Soup – Easy Weeknight Dinner
This Rustic Autumn Vegetable Soup is a hearty, comforting way to enjoy seasonal produce. With tender root vegetables, creamy beans, and fragrant herbs, it’s the perfect bowl of warmth for cool fall evenings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 medium Yukon gold potatoes, peeled and diced
- 1 (16 oz) can cannellini beans, drained and rinsed
- 1 cup cauliflower florets
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 5 cups chicken broth
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon pepper
- 1/2 teaspoon kosher salt
Instructions
1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and thyme. Cook until onions are translucent, about 5 minutes.
2. Add the carrots, cauliflower, and celery. Continue to cook, stirring occasionally, until vegetables begin to soften, about 8 minutes.
3. Add the minced garlic and sauté until fragrant and lightly browned, about 1 minute.
4. Pour in the chicken broth and bring to a low simmer.
5. Add the cannellini beans and diced potatoes. Simmer until the potatoes are fork-tender, about 10 minutes.
6. Stir in the chopped parsley and season with salt and pepper to taste. Let heat through for another 1–2 minutes.
7. Ladle into bowls and serve hot. Enjoy as a standalone meal or pair with crusty bread.
Notes
For a vegetarian version, use vegetable broth. Add kale or spinach during the last few minutes of cooking for an extra boost of greens. This soup stores well in the fridge for up to 4 days and can be frozen for up to 2 months.
Find it online: https://cookingwithramsay.com/rustic-autumn-vegetable-soup/