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Autumn Harvest Soup

Makes: 5  servings Prep 25 mins Cook 37 mins

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.

From FitnessMagazine.com