Cozy Up! Our Hearty Fall Bean & Vegetable Soup

 

 As the leaves begin to turn and there's a crisp whisper in the air, my kitchen starts craving those comforting, soul-warming flavors of autumn. And what's more comforting than a big bowl of hearty soup? Today, I'm sharing a recipe for my Fall Bean & Vegetable Soup – it's packed with nutritious beans, seasonal veggies, and a rich broth that will make you feel all warm and fuzzy inside.

This soup is a celebration of fall's bounty: sweet potatoes, kale, and a medley of beans all swimming in a savory, herb-infused broth. It's truly a one-pot wonder that's perfect for a weeknight dinner or a cozy weekend lunch.

Why you'll love this recipe:

• Hearty & Filling: Packed with fiber and protein from the beans and veggies.
• Flavorful: Rich, savory, and perfectly spiced for fall.
• Easy to Make: A simple, straightforward recipe perfect for home cooks.
• One-Pot Meal: Less clean-up means more time to enjoy!
• Customizable: Easily adapt with your favorite beans or seasonal vegetables.

Yields: 6-8 servings Prep time: 20 minutes Cook time: 30-40 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 sweet potato (medium), peeled and diced into 1/2-inch cubes
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for a little kick)
• 6 cups vegetable broth (or chicken broth)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 3 cups chopped kale (stems removed)
• Salt and freshly ground black pepper to taste
• Optional garnish: fresh sage leaves, a swirl of olive oil, or grated Parmesan cheese

Instructions:

1. Sauté Aromatics: Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened.
2. Add Garlic & Spices: Stir in the minced garlic, dried sage, dried thyme, and red pepper flakes (if using). Cook for another minute until fragrant.
3. Introduce Sweet Potato & Broth: Add the diced sweet potato, vegetable broth, and diced tomatoes (undrained) to the pot. Bring the mixture to a simmer.
4. Cook Veggies: Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the sweet potato is tender.
5. Add Beans & Kale: Stir in the rinsed and drained cannellini and kidney beans. Add the chopped kale, stirring until it wilts into the soup.
6. Simmer & Season: Continue to simmer for another 5-10 minutes, allowing the flavors to meld and the kale to fully soften. Season with salt and freshly ground black pepper to taste.
7. Serve & Enjoy! Ladle the hot soup into bowls. Garnish with a fresh sage leaf, a drizzle of good olive oil, or a sprinkle of Parmesan cheese if desired. Serve with crusty bread for dipping!

Tips for a Deeper Flavor:

• Broth Boost: If you have time, make your own vegetable broth, or use a high-quality store-bought option.
• Bean Variety: Feel free to swap the beans for other varieties like chickpeas or black beans.
• Add Protein: For a meatier soup, brown some Italian sausage or ground turkey with the initial vegetables.
• Make Ahead: This soup tastes even better the next day as the flavors continue to develop! It also freezes beautifully.

Embrace the cozy vibes of fall with this incredibly satisfying and healthy bean soup. It's the perfect way to warm up from the inside out! Let me know if you give it a try in the comments below!