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Autumn Harvest Soup

Autumn Harvest Soup

Nutrition Facts
  • cal. (kcal) 431
Autumn Harvest Soup
  • Makes: 5 servings
  • Prep: 25 mins
  • Cook: 37 mins
  • Carb Grams Per Serving: 78

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 1/2 - ounce 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.

Nutrition Information

Servings Per Recipe: 5
PER SERVING: 431 cal., 7 g total fat (3 g sat. fat), 78 g carb. (18 g fiber), 22 g pro.

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