Healthy Harvest Vegetable Soup
This Healthy Harvest Vegetable Soup recipe is full of hearty vegetables like carrots and kale. This vegan soup will warm you up on those cool fall evenings!
Course: Main Course
Cuisine: Italian
Keyword: vegetable soup, harvest vegetable soup, vegetarian vegetable soup, vegan vegetable soup, healthy vegetable soup
Servings: 5
Calories: 238 kcal
Author: Christine Rooney
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients
  • 6 cloves garlic
  • 1 onion or 2 shallots
  • 1-2 stalks celery
  • 4-5 carrots
  • 1-2 parsnips
  • 2-3 cups kale
  • 1 Tbsp. oil
  • 4 cups vegetable broth
  • 1 14.5 oz. can diced tomatoes
  • 1 15 oz. can cannellini beans drained
  • 1 tsp. Italian seasoning
  • 1/4 tsp. red chili flakes
  • 1/2 tsp. sugar
  • generous pinch salt adjust to taste
  • generous pinch pepper adjust to taste
US Customary - Metric
Instructions
  1. Mince 6 cloves garlic and 1 onion (or 2 shallots). Chop 1-2 stalks of celery into small pieces.
  2. Chop 4-5 carrots and 1-2 parsnips into slices.
  3. Roughly chop 2-3 cups of kale.
  4. Heat a cast iron Dutch oven or heavy-bottomed soup pan to medium. Add 1 Tbsp. oil. Once the oil is heated add the garlic, onions, and celery. Saute for 2-3 minutes, stirring often.
  5. Add the carrots and parsnips to the pan along with a generous pinch of salt and pepper. Saute for 7-8 minutes, stirring often to prevent sticking. The vegetables should soften slightly.
  6. Add 4 cups of vegetable broth to the pan and cover. Bring to a boil and then reduce to a simmer for 20 minutes or so. Stir occasionally.
  7. After 20 minutes or so remove the cover from the pan. Add 1 (drained)14.5 oz. can of diced tomatoes (or petit diced tomatoes), 1 15 oz. can of cannellini beans, 1 tsp. Italian seasoning, 1/4 tsp. red chili flakes, 1/2 tsp. sugar, and another pinch of salt and pepper. Add the kale to the pot. Stir all of the ingredients together.
  8. Cover once again and simmer for another 10 minutes or so.
  9. Taste the soup and adjust spice levels to taste. The vegetables should be softened and easily pieced with a fork.
  10. Serve the soup with crusty bread and garnish with Parmesan cheese (optional).
Recipe Notes
If the flavor of parsnips is too strong for you simply substitute with a few extra carrots.

Recipe Adapted From therusticfoodie.com