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Harvest Vegetable Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 180
A hearty and nutritious vegetable soup perfect for any season, packed with fresh greens and root vegetables.

Ingredients

Vegetables

  • 6 cloves garlic (minced)
  • 1 piece onion (any color, minced)
  • 3-4 stalks celery (finely chopped)
  • 4-5 large carrots (peeled and chopped)
  • 2 turnips turnips (or parsnips/rutabaga, peeled and chopped)
  • 2-3 cups kale (chopped)
  • 4 cups vegetable broth
  • 1 can (14.5 oz.) diced tomatoes (with juices)
  • 1 can (15 oz.) cannellini beans (drained)
  • 1 tsp. Italian seasoning
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 tsp. kosher salt (split)
  • 1/2 tsp. pepper

Instructions 

  • Mince garlic and onion; chop celery, carrots, and turnips to uniform size.
  • Heat oil in a large pot, sauté garlic, onion, and celery for 5-6 minutes.
  • Add carrots, turnips, salt, and pepper; cook for 7-8 minutes.
  • Pour in vegetable broth and diced tomatoes; bring to a boil, then simmer covered for 15 minutes.
  • Add beans, Italian seasoning, red pepper flakes, and kale; cook uncovered for 15 minutes until vegetables are tender and greens wilt.

Notes

Feel free to garnish with fresh herbs or cheese for extra flavor.
Calories: 180kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: Vegetables