Autumn Vegetable Soup with Five Bean Salad
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
2 – 3 tbsp. olive oil
2 large carrots, diced
2 large celery stalks, diced
2 medium leeks, thinly sliced
4 garlic cloves, minced
15 oz. cubed butternut squash (about 3 cups cubed)
6 – 8 cups vegetable or chicken stock
1 14.5 oz. can fire roasted diced tomatoes, drained
1 24 oz. jar Paisley Farm Five Bean Salad, drained
2 bay leaves
4 fresh thyme sprigs
1 – 2 fresh rosemary sprigs
1 – 2 fresh oregano sprigs
1 tsp. salt, or to taste
1 tsp. black pepper, or to taste
1 parmesan cheese rind (this adds a great flavor but is optional)
1 bunch kale, roughly chopped (tough stems discarded)
½ lb. cooked small pasta, kept warm
Juice from half a lemon
Shredded or grated parmesan cheese for serving (optional)
Instructions
- Add the oil to a Dutch oven or stock pot and heat over medium-high heat. Add the carrots, celery, and leeks. Sauté, stirring occasionally, until the vegetables begin to soften; about 8 minutes. Next, add the garlic and butternut squash and cook for another 2 minutes.
- Next, add 6 cups of the vegetable or chicken stalk, followed by the diced tomatoes, five bean salad, bay leaves, thyme, rosemary, oregano, salt, pepper, and parmesan rind. Stir well.
- Bring to a boil and then reduce the heat to a simmer. Let simmer for 15 to 20 minutes, or until the vegetables are tender. If the stock has cooked down too much, add the remaining 1 to 2 cups and bring back to a low simmer.
- Add the kale and simmer for another 5 minutes, or until the leaves are wilted. Discard the bay leaves, herb sprigs, and the parmesan rind. Add a squeeze of lemon juice and season to taste.
- At this point, you can stir in the cooked pasta or add separately to bowls and ladle the soup over the pasta. If you think you will have leftovers, it is best to keep the soup and pasta separate to avoid mushy noodles.
- Serve with freshly grated parmesan cheese, if desired, and enjoy!