Best 4 Fall Vegetable Soup With White Beans Recipes
Fall is the perfect time to indulge in a warm and hearty soup. This fall vegetable soup with white beans is packed with nutritious vegetables, protein-rich beans, and flavorful herbs. It's an easy one-pot meal that's perfect for a cozy dinner or a quick lunch.
This soup features a medley of fall vegetables, including carrots, celery, parsnips, and butternut squash. The white beans add a creamy texture and a boost of protein. The soup is seasoned with thyme, rosemary, and sage, which give it a delicious savory flavor. To make the soup, simply sauté the vegetables until they're tender, then add the beans and broth. Bring to a boil, then reduce heat and simmer until the vegetables are cooked through. Serve with a side of crusty bread or a green salad.
In addition to the main fall vegetable soup recipe, the article also includes a recipe for a vegan version of the soup, a slow-cooker version, and a roasted butternut squash version. The vegan version uses vegetable broth instead of chicken broth and omits the Parmesan cheese. The slow-cooker version is perfect for busy weeknights, as you can simply throw all the ingredients in the slow cooker and let it cook on low for 8 hours. The roasted butternut squash version adds a sweet and smoky flavor to the soup.
No matter how you choose to make it, this fall vegetable soup is sure to warm you up on a chilly day. It's a delicious and nutritious meal that's perfect for the whole family.
WHITE BEAN AND VEGETABLE SOUP
A delicious hearty soup packed with good-for-you vegetables and beans.
Provided by Marilena Leavitt
Categories Mediterranean Soup
Time 1h45m
Yield 6-8
Number Of Ingredients 19
Steps:
- Place the dry beans in a pot, cover with 3" of cold water, and let them soak overnight.
- The next morning drain the beans in a colander and rinse very well with cold water. Return the beans to the pot, add just enough water to cover them, and bring the water to a boil. After a couple of minutes, remove the pot from the heat, drain the water again and rinse the beans again. (This step is important, not only you are getting rid of the impurities and the residue of the beans, but your beans will be easier to digest and more gentle on your stomach!)
- Return the rinsed beans to the pot along with 6 cups of cold water and the olive oil. Bring to a boil, reduce to a medium simmer, and partially cover with a lid. Cook for 15 minutes.
- While the beans cook start prepping the vegetables. Once prepared add the leeks, shallot, kale, carrots, celery and garlic to the pot. Next add the bay leaves, oregano, rosemary, and ground pepper. Finally, if you have it, add the Parmesan rind (it adds lots of flavor to soups and stews as it slowly melds with the broth). Cook the soup for another 30 minutes, or, until beans are almost cooked.
- Stir the potatoes and the tomato into the soup. Simmer for another 15 minutes or so, until the potatoes are tender. Lastly, stir in the soup the salt. Taste and adjust the seasoning, if necessary.
- Let the soup cool down slightly, then serve with a generous drizzle of olive oil and a good sprinkle of fresh Parmesan cheese.
WHITE BEAN SOUP
A hearty and flavorful winter meal that can easily be made vegetarian, if desired.
Provided by MEADOWG
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large stock pot over medium-high heat. Saute garlic and onion until tender, approximately 5 minutes. Stir in carrot and corn, season with salt and pepper, and cook another 2 to 3 minutes. Pour in chicken broth, beans, tomatoes, thyme, savory, and parsley, and bring to a low boil. Reduce to a simmer, cover, and cook approximately one hour.
- Separate soup into 2 equal portions, and allow to cool to room temperature. Once cooled, puree half of the batch in a blender or food processor until smooth. Return both batches to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Serve hot.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 28.8 g, Fat 3 g, Fiber 5.6 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 347.7 mg, Sugar 3.8 g
VEGETARIAN WHITE BEAN SOUP
The home economists in our Test Kitchen simmered up this fresh-tasting meatless soup. Hearty with two kinds of beans, it makes a satisfying entree. Round out the meal with Walnut Zucchini Muffins or warm dinner rolls.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, saute the zucchini, onion, celery and carrot in oil for 5-7 minutes or until crisp-tender. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Nutrition Facts :
FALL VEGETABLE SOUP WITH WHITE BEANS
This is a recipe payoff from having made the Stewed Cauliflower, Butternut Squash, and Tomatoes (page 55), beefed up with the addition of white beans, crunchy croutons, fresh thyme, and cheese. The soup is a beautiful orange color and tastes of cream, even though it has no such thing in it.
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F.
- Put the bread cubes on a small baking sheet, drizzle with the oil, and toss to coat. Arrange in a single layer and toast in the oven for 5 to 6 minutes, until very crisp and golden brown, watching closely to avoid burning them. Use tongs to turn over the bread cubes and toast for another 5 to 6 minutes to create evenly browned croutons. Remove from the oven.
- Combine the stewed vegetables and stock in a small saucepan over medium heat. Cook until hot, about 5 minutes.
- Add the white beans and cook for a few minutes until heated through. Add more water if you want a thinner texture. Stir in the thyme. Taste and add salt and pepper, if desired.
- Pour the hot soup into a bowl, add the croutons, sprinkle with the cheese, and eat.
Tips:
- Use fresh, seasonal vegetables. This will give your soup the best flavor.
- Don't be afraid to experiment with different vegetables. There are many different types of fall vegetables that you can use in this soup, so feel free to mix and match to create your own unique flavor combinations.
- Don't overcook the vegetables. You want them to be tender, but not mushy.
- Add the beans and broth to the soup last. This will help to prevent the beans from becoming overcooked.
- Season the soup to taste. Add salt, pepper, and other seasonings to taste.
- Serve the soup hot. This is the best way to enjoy it!
Conclusion:
Fall vegetable soup with white beans is a delicious and hearty soup that is perfect for a cold fall day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and comforting meal, give this soup a try!
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