Description
This vibrant and nourishing Harvest Vegetable Soup combines a medley of seasonal vegetables, hearty beans, and leafy greens in a flavorful broth. Perfect for a wholesome meal, this vegan and gluten-free soup is easy to prepare on the stovetop and packed with nutrients and comforting flavors.
Ingredients
Scale
Vegetables
- 6 cloves garlic
- 1 onion (any color)
- 3-4 stalks celery
- 4-5 large carrots
- 2 turnips (or 3-4 parsnips or 1 rutabaga)
- 2-3 packed cups kale (or leafy greens of choice)
Pantry
- 2 Tbsp olive 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 crushed red pepper flakes
- 1 tsp kosher salt (split)
- 1/2 tsp pepper
Instructions
- Prepare Vegetables: Mince 6 cloves of garlic and finely chop 1 onion. Chop 3-4 stalks of celery. Thoroughly wash and scrub 4-5 large carrots and 2 turnips (or your chosen root vegetables). Peel the carrots and turnips if desired, especially to remove any wax from the roots. Chop carrots and turnips into uniform pieces to ensure even cooking. Roughly chop 2-3 packed cups of kale or other hearty greens.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large cast iron Dutch oven or heavy-bottomed soup pot over medium-high heat. Once the oil is hot, add the minced garlic, onions, and celery. Sauté these ingredients for 5-6 minutes, stirring frequently to soften and develop flavor.
- Add Root Vegetables: Incorporate the chopped carrots and turnips into the pot along with ½ teaspoon kosher salt and ½ teaspoon pepper. Continue to sauté the mixture for another 7-8 minutes, stirring often, until the vegetables start to soften.
- Add Liquids and Tomatoes: Pour in 4 cups of vegetable broth and add the entire 14.5-ounce can of diced tomatoes with their juices. Stir to combine and bring the mixture to a boil over high heat.
- Simmer Soup: Once boiling, reduce the heat to maintain a low boil. Cover the pot and cook for 15 minutes to tenderize the root vegetables.
- Add Beans and Greens: Remove the lid and add the drained cannellini beans, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper flakes, remaining ½ teaspoon kosher salt, and chopped kale. Stir well to combine all ingredients.
- Final Cooking: Cover the pot again and continue cooking on a low boil for an additional 15 minutes or until the vegetables are tender but not mushy, and the kale has wilted. If needed, cook for an extra 5 minutes until carrots and turnips are easily pierced with a fork.
- Serve: Ladle the soup into bowls and garnish with fresh herbs or a sprinkle of Parmesan or Romano cheese if desired. Enjoy this wholesome and hearty soup warm.
Notes
- This savory Harvest Vegetable Soup is naturally vegan and gluten free.
- Use any root vegetables you prefer such as parsnips or rutabaga as alternatives to turnips.
- Adjust the spice level by modifying or excluding crushed red pepper flakes.
- The soup can be cooked longer for softer vegetables, according to preference.
- For a non-vegan version, garnish with cheese or a dollop of cream.
Nutrition
- Serving Size: 2 cups
- Calories: 103 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
