There’s nothing like a hearty bowl of soup after a long, chilly Monday. Daniel Princeton woke up a bit under the weather yesterday. He was feeling worse this morning after sitting outside at the Phillies game Sunday night. I was a good girlfriend and offered to go in his place last night but he insisted on going! You can’t say I didn’t offer, right?!
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Meatless Monday soup
This is a Meatless Monday soup to feel good about. It’s full of onion, garlic, carrots, butternut squash, cauliflower, tomatoes, cannellini beans, and kale. Talk about filling up on vitamins and minerals!
I started out by sauteing the onion, carrots, butternut squash, cauliflower, and garlic. Sauteing the veggies before adding the broth gives another layer of flavor.
Then I added in the broth, tomatoes, beans, and seasoning. I used salt, pepper, thyme, and oregano. I stirred in the kale in the last 3 minutes.
I topped it with some Parmesan cheese and served the soup alongside some pumpkin beer bread. It’s the perfect way to welcome Fall.
Autumn Vegetable Soup Recipe
- 1 tblsp olive oil
- 2 cups
butternut squash, cubed
- 1 cup
- 1 ½ cups
cauliflower, cut into small florets
cloves garlic, minced
- 7 cups
- 1 can diced tomatoes
- 1 can
cannellini beans, rinsed and drained
- 1 teaspoon oregano
- ½ teaspoon thyme
Salt and Pepper to taste
- 3 cups
Parmesan Cheese to serve
- Heat oil over medium heat in a large dutch oven. Add the onion and saute for 4-5 minutes. Add in the carrot, squash, and cauliflower. Cook, stirring often, for about 10 minutes. Add the garlic in the last minute.
- Add in the rest of the ingredients up to the kale. Simmer for 20 minutes, until vegetables are softened. Taste the broth for seasoning at this point. Adjust seasonings according to taste. Stir in the kale and cook for 3-4 more minutes.
- Upon serving, top with Parmesan cheese.