Description
This hearty Harvest Vegetable Soup is a vibrant and nutritious blend of root vegetables, kale, beans, and tomatoes simmered to perfection. Made using wholesome ingredients like carrots, turnips, and cannellini beans, this soup is vegan, gluten-free, and full of comforting flavors. It’s perfect for a healthy meal that’s satisfying, easy to prepare, and packed with vitamins and fiber.
Ingredients
Scale
Vegetables
- 6 cloves garlic, minced
- 1 onion (any color), minced
- 3-4 stalks celery, finely chopped
- 4-5 large carrots, washed, scrubbed, chopped
- 2 turnips (or 3-4 parsnips or 1 rutabaga), peeled and chopped
- 2-3 packed cups kale (or hearty leafy greens), roughly chopped
Other Ingredients
- 2 Tbsp. olive oil
- 4 cups vegetable broth
- 1 14.5 oz. can diced tomatoes (with juices)
- 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. black pepper
Instructions
- Prepare Aromatics: Mince 6 cloves of garlic and 1 onion. Finely chop 3-4 stalks celery. These will form the flavor base for your soup.
- Prep Root Vegetables: Wash and scrub 4-5 large carrots and 2 turnips (or alternative root vegetables). Peel them to remove any wax and chop into uniform pieces for even cooking.
- Chop Greens: Roughly chop 2-3 packed cups of kale or your choice of hearty leafy greens to add later in the cooking process.
- Sauté Base Ingredients: Heat 2 tablespoons olive oil in a large heavy-bottomed soup pot or cast iron Dutch oven over medium-high heat. Add the minced garlic, onion, and celery, sautéing for 5-6 minutes while stirring regularly until softened and fragrant.
- Add Root Vegetables: Stir in chopped carrots and turnips with ½ teaspoon kosher salt and ½ teaspoon black pepper. Cook for 7-8 minutes, stirring often, allowing vegetables to soften slightly and develop flavor.
- Add Liquids and Tomatoes: Pour in 4 cups vegetable broth along with the entire can of diced tomatoes including juices. Bring the mixture to a boil.
- Simmer: Reduce heat to a low boil, cover the pot, and let it cook for 15 minutes to tenderize the root vegetables.
- Add Beans and Seasoning: Remove the lid and stir in the drained cannellini beans, remaining ½ teaspoon kosher salt, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper flakes, and chopped kale. Cover once more.
- Final Cooking: Cook on low boil for another 15 minutes, or until the kale is wilted and all vegetables are tender but not mushy. Optionally cook an additional 5 minutes if needed for desired tenderness.
- Serve: Ladle soup into bowls and garnish with fresh herbs or grated Parmesan or Romano cheese if desired. Enjoy warm.
Notes
- This soup is both vegan and gluten-free.
- Use turnips, parsnips, or rutabaga based on availability or preference for root vegetables.
- You can substitute kale with other hearty greens such as Swiss chard or collard greens.
- To adjust spice level, increase or decrease crushed red pepper flakes.
- For dairy-free serving, omit cheese garnish or use a plant-based alternative.
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
