Description
Harvest Vegetable Soup is a hearty and flavorful autumn soup featuring roasted roma tomatoes, pancetta, a medley of fresh vegetables, and navy beans simmered in a savory broth with warm spices. It’s perfect for warming up during the cool season and packed with wholesome ingredients.
Ingredients
Scale
Vegetables and Aromatics
- 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
Meat and Oil
- 1 tablespoon extra virgin olive oil
- 1/4 cup pancetta (or bacon, diced)
Broth and Spices
- 6 cups chicken broth (or vegetable broth)
- 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)
Beans and Garnish
- 3 cups cooked white navy beans (2 cans, rinsed, if using canned beans)
- Shaved Parmesan (for garnish)
Instructions
- Roast the Tomatoes: Preheat the oven to 425°F (non-convection). Cut the roma tomatoes in half lengthwise and arrange them cut side up on a parchment-lined baking sheet. Sprinkle lightly with salt and pepper. Roast the tomatoes in the oven for 30 to 40 minutes until shriveled. Remove from the oven and let them cool for 10 minutes. Peel off the skins and roughly chop the tomato flesh. Set aside.
- Sauté the Pancetta and Vegetables: In a large Dutch oven or soup pot, heat the extra virgin olive oil over medium heat. Add the diced pancetta and sauté until it’s mostly cooked through and slightly crisp. Add the diced jalapeño, onion, carrots, and butternut squash. Cook while stirring regularly for about 10 minutes, or until the vegetables are softened.
- Simmer the Soup: Pour in the chicken or vegetable broth along with the Parmesan rind and the dried thyme, oregano, cumin, and optional cayenne pepper. Stir well and bring the mixture to a boil. Reduce the heat to low to maintain a simmer. If using canned beans, add them now. Let the soup simmer gently for 20 to 25 minutes, until the beans and vegetables are fully cooked and tender. If using pre-cooked beans, add them towards the end and cook just until heated through.
- Add the Spinach and Finish: Stir in the baby spinach and cook for a few more minutes until the spinach is wilted. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with shaved Parmesan cheese. Serve warm and enjoy the comforting flavors of this harvest vegetable soup.
Notes
- This soup is an easy, delicious, and hearty option that highlights a variety of late-season vegetables and beans.
- A great way to kick off soup season with wholesome and warming ingredients.
- Using the Parmesan rind while simmering adds a subtle, rich depth to the broth.
- You can substitute pancetta with bacon or omit for a vegetarian version (using vegetable broth).
- If you prefer a spicier soup, leave some seeds in the jalapeño or add more cayenne pepper.
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
