Description
Harvest Vegetable Soup is a flavorful and hearty autumn soup that combines roasted roma tomatoes with a medley of vegetables, white beans, and aromatic spices. This comforting soup is perfect for chilly days, offering a nutritious and satisfying meal that highlights the best of late-season produce.
Ingredients
Scale
Vegetables
- 5 roma tomatoes
- 1 jalapeño pepper, cored, seeded and diced
- 1 cup onion, diced
- 1 1/2 cups carrots, diced
- 1 1/2 cups butternut squash, diced
- 2 cups baby spinach
Protein and Pantry
- 1/4 cup pancetta or bacon, diced
- 3 cups cooked white navy beans (2 cans, rinsed, if using canned beans)
- 6 cups chicken broth or vegetable broth
Seasonings
- 1 tablespoon extra virgin olive oil
- Chunk of Parmesan rind (optional)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cumin
- Pinch cayenne pepper (optional)
- Salt and pepper to taste
- Shaved Parmesan for garnish
Instructions
- Roast the Tomatoes: Preheat the oven to 425°F (non-convection). Cut the roma tomatoes in half lengthwise and place them cut side up on a parchment-lined baking sheet. Sprinkle with salt and pepper. Roast for 30-40 minutes until the tomatoes are shriveled and slightly caramelized. Remove from the oven and allow to cool for 10 minutes. Peel off the skins and roughly chop the tomato flesh. Set aside.
- Sauté the Vegetables and Pancetta: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the diced pancetta and sauté until mostly cooked and slightly crisp. Add the diced jalapeño pepper, onion, carrots, and butternut squash. Cook, stirring frequently, until the vegetables are softened, about 10 minutes.
- Combine and Simmer the Soup: Add the roasted tomatoes, chicken or vegetable broth, Parmesan rind (if using), dried thyme, oregano, cumin, cayenne pepper (if desired), and salt and pepper to the pot. Stir well to combine. If using canned beans, add them now. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 20-25 minutes until all vegetables and beans are tender.
- Finish the Soup: If you are using pre-cooked beans, add them after the broth and spices and simmer just until warmed through. Stir in the baby spinach during the last few minutes of cooking to wilt it slightly. Remove the Parmesan rind before serving.
- Serve: Ladle the soup into bowls and garnish with shaved Parmesan. Serve hot and enjoy this hearty, comforting harvest vegetable soup.
Notes
- This soup is an easy, delicious, and hearty way to celebrate fall produce and warm up on cooler days.
- Roasting the tomatoes adds a deep, rich flavor to the soup.
- The Parmesan rind enhances the soup’s savory depth but can be omitted for a vegetarian version.
- You can substitute pancetta with bacon or omit it entirely for a vegetarian option.
- Adjust the level of cayenne pepper to your preferred spice tolerance.
- Using canned beans makes the recipe quicker, but cooking beans from scratch adds a fresher texture.
Nutrition
- Serving Size: 1 serving
- Calories: 222 kcal
- Sugar: 6 g
- Sodium: 902 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 13 g
- Protein: 11 g
- Cholesterol: 1 mg
