Print: Page | 3x5 | 4x6 Print

Autumn Harvest Soup

Rated :

by 27 people

Comment

Makes: 5 servings Prep 25 mins Cook 37 mins View Nutrition Facts

Ingredients

1 tablespoon olive oil

1 1/2 cups chopped onion

1/2 teaspoon basil

1/2 teaspoon thyme

4 cloves garlic, minced

2 carrots, chopped

2 celery stalks, chopped

2 14 1/2ounce cans diced tomatoes

4 cups low-sodium vegetable broth

1 12 ounce large sweet potato, peeled and diced

2 small white potatoes, peeled and diced

4 cups water

3 1/2 cups chopped or torn kale (about 8 ounces)

1/2 pound green beans, cut into 1-inch pieces

2 15 ounce cans white beans, drained and rinsed

2 ounces grated or shaved Parmesan

Directions

1. In a large soup pot, heat the olive oil over medium-high heat. Add the onion, basil, thyme, garlic, carrots and celery. Cook, stirring occasionally, about 7 minutes or until vegetables are soft.

2. Add the tomatoes, vegetable broth and sweet and white potatoes and the 4 cups of water; bring to a boil. Reduce heat and simmer 15 minutes. Stir in the kale, green beans and white beans and simmer another 15 minutes.

3. Serve topped with the Parmesan.

Back to Recipe Center main »

SAVE EVEN MORE! Say "Yes" to Fitness® Magazine today and get a second year for HALF PRICE – 2 full years (20 issues) for just $15. You also get our new Fitness Band and Total Body Express Band Workout ABSOLUTELY FREE! (U.S. orders only)

First Name:

Last Name:

Address:

City:

State:

Zip Code:

Email Address:

100% Money-Back Guarantee: You must be pleased, or you may cancel any time during the life of your subscription and receive a refund on any unserved issues – no questions asked. Fitness® Magazine is currently published 10 times annually – subject to change without notice. Double issues may be published, which count as 2 issues. Applicable sales tax will be added. E-mail address required to access your account and member benefits online. We will not share your e-mail address with anyone. Click here to view our privacy policy.