Last updated on September 26th, 2021

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!

Ingredients

Directions

Heat a large pot over medium and add oil. When oil shimmers add carrots, parsnips, and onion and sauté for about 7 minutes. Add garlic, stirring for 30 to 45 seconds. Add tomatoes, 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 carrots and parsnips are tender. Remove rosemary sprigs. Stir in Swiss chard and add salt and pepper to taste.

MAKES 6 SERVINGS

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Late Harvest Vegetable and Bean Soup

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!

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Soup

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: 6

Calories: 274kcal

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 carrots, medium chopped
• 3 parsnips, 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 carrots, parsnips, and onion and sauté for about 7 minutes. Add garlic, stirring for 30 to 45 seconds. Add tomatoes, 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 carrots and parsnips are tender. Remove rosemary sprigs. Stir in Swiss chard and add salt and pepper to taste.

Notes

Boost the flavor of the broth by leaving rosemary stems intact. They’ll impart more flavor to the stock, and are easily removed before adding the Swiss chard.

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