Last updated on May 8th, 2022
This rustic soup was inspired by a CSA share gifted to us late in the fall. The bounty included carrots, parsnips, Swiss chard, fresh rosemary, onions, and three giant cloves of garlic. Vegetable stock and canned goods fill out the rest of this vegan soup. A combination of late-fall vegetables and pantry staples, it’s extremely easy to make. Chop some veggies, open some cans and you’re cooking!
Check out White Beans, Greens and Sweet Potato Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 parsnips, medium chopped
- 2 carrots, medium chopped
- 1 onion, rough chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, fire roasted, no salt added
- 4 cups vegetable stock
- Up to 8 sprigs fresh rosemary, stem intact
- 2 (15.5 ounce) cans cannellini beans, drained and rinsed
- 1 (15.5 ounce) can pinto beans, drained and rinsed
- 1 medium bunch Swiss chard, stems removed, leaves torn
- Salt and pepper to taste
Directions
Heat a large pot over medium and add oil. When oil shimmers add parsnips, carrots, and onion and sauté for about 7 minutes. Add garlic, stirring for 30 to 45 seconds. Add tomatoes, and then stock and rosemary sprigs. Bring to a boil over medium-high heat and add beans.
Reduce heat a simmer and cook 25-35 minutes, until parsnips and carrots are tender. Remove rosemary sprigs. Stir in Swiss chard and add salt and pepper to taste.
MAKES 6 SERVINGS
Try Curried Cauliflower Soup, too!
Late Harvest Vegetable and Bean Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 parsnips, medium chopped
- 2 carrots, medium chopped
- 1 onion, rough chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, fire roasted, no salt added
- 4 cups vegetable stock
- Up to 8 sprigs fresh rosemary, stems intact
- 2 (15.5 ounce) cans cannellini beans, drained and rinsed
- 1 (15.5 ounce) can pinto beans, drained and rinsed
- 1 medium bunch Swiss chard, stems removed, leaves torn
- Salt and pepper to taste
Directions
- Heat a large pot over medium and add oil. When oil shimmers add parsnips, carrots, and onion and sauté for about 7 minutes. Add garlic, stirring for 30 to 45 seconds. Add tomatoes, and then stock and rosemary sprigs. Bring to a boil over medium-high heat and add beans.
- Reduce heat a simmer and cook 25-35 minutes, until parsnips and carrots are tender. Remove rosemary sprigs. Stir in Swiss chard and add salt and pepper to taste.
Soup looks good! I try to support local agriculture by purchasing local products (including eggs and protein sources) at a local food co-op and, when I remember, going to farmers markets. That was hard to do this year, though.
That’s wonderful! I’m glad you’re able to support local farmers.