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 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Soup
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 6
Calories: 274kcal
Author: Liz • Grateful Gluten Free
Ingredients
2tablespoonsextra virgin olive oil
3parsnips, medium chopped
2carrots, medium chopped
1onion, rough chopped
2clovesgarlic, minced
1(14.5 ounce) candiced tomatoes, fire roasted, no salt added
4cupsvegetable stock
Up to 8sprigsfresh rosemary, stems intact
2(15.5 ounce) canscannellini beans, drained and rinsed
1(15.5 ounce) canpinto beans, drained and rinsed
1medium bunchSwiss 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.
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.