Autumn Harvest Soup

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 Yucon Gold 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.