This Autumn Vegetable Soup is a cozy, wholesome bowl full of chunky fall vegetables, creamy white beans and tender kale. It’s easy to customize with your favorite seasonal produce, perfect for meal prep lunches or weeknight dinners, and freezes well for busy days.
Why you’ll love this recipe
- This autumn vegetable white bean soup features chunky fall vegetables, creamy cannellini beans, fresh herbs and plenty of kale for texture and nutrients.
- It’s an excellent option for meal prep: make a big pot, portion it for lunches or dinners, and freeze extras for up to three months.
- Highly adaptable — swap vegetables, beans or greens to suit what you have on hand.
- Gluten-free by default, and easily made vegan and dairy-free by skipping optional parmesan garnish.
Recipe ingredients
This autumn vegetable soup is flexible. Use the ingredient list below as a base and substitute similar fall produce if desired.
- Leeks (light green and white parts only): add a mild, sweet onion flavor. You can substitute with a white or yellow onion if needed.
- Carrots: bring subtle sweetness that complements parsnips and squash.
- Parsnips: add earthy sweetness; peel before chopping. Omit if you prefer.
- Garlic: provides depth—use 3–4 cloves, minced.
- Butternut squash: cubed, for body and fall flavor; pre-cut squash speeds prep.
- Vegetable stock: use low-sodium to control salt; add 1–2 cups more if you prefer a thinner broth.
- Fire-roasted diced tomatoes: a can adds acidity, color and warmth.
- Herbs: bay leaf, fresh thyme and rosemary for aroma. If using dried herbs, 1–2 teaspoons of a blend will work.
- Cannellini (white) beans: rinsed and drained, for creaminess and protein.
- Kale: chopped curly or lacinato kale, or stemmed baby kale for convenience.
- Salt and pepper to taste, and optional freshly grated parmesan for serving.
See the full ingredient quantities and the recipe card below for servings and times.
How to make this fall vegetable soup
This soup comes together quickly and scales easily. A few minutes of prep and a short simmer are all you need.
Pro tip: Chop your vegetables one to two days ahead to speed up weeknight meal prep.
Below are the simplified steps; refer to the recipe card for exact quantities and timings.
Recipe FAQs
Yes—switch in any seasonal or pantry vegetables you prefer. Root vegetables, winter squash, sweet potatoes, or turnips all make excellent substitutions.
Fresh thyme and rosemary add brightness, but dried herbs work fine—use 1–2 teaspoons of dried herbs in place of fresh sprigs.
The soup itself is vegan. Photographs may show parmesan as a garnish; omit cheese to keep it fully vegan and dairy-free.
Serving suggestions
This soup is comforting on its own, but here are a few serving ideas to make it even more satisfying:
- Serve with crusty bread, focaccia, or cornbread for dipping and added comfort.
- Pair with a simple salad to boost vegetable variety and freshness.
- Add shredded rotisserie chicken or cooked sausage for extra protein if you’re not keeping it vegetarian.
- For a cozy combo, serve alongside a grilled cheese sandwich.
Recipe notes
- Make ahead: Chop vegetables 1–2 days ahead to speed up cooking on busy nights.
- Substitute vegetables freely based on what’s in season or what you have in the fridge.
- For convenience, purchase pre-cut butternut squash or use frozen cubes.
- Store leftovers refrigerated for 5–7 days or freeze for up to 3 months in airtight containers.
More soup recipes you’ll love
- Creamy butternut squash soup
- Instant pot vegetable soup
- Italian sausage and kale soup
- Mushroom barley soup
- Parsnip soup
- Roasted pumpkin and apple soup
- Spring vegetable soup
- Summer vegetable soup with pesto
- White bean and kale soup
Did you try this recipe? If so, leave a review below and tag me @flavorthemoments on social media so I can see what you made.
Autumn Vegetable Soup
Servings: 6
Prep Time: 15 mins • Cook Time: 25 mins • Total Time: 40 mins
A hearty autumn vegetable soup packed with butternut squash, parsnips, leeks, white beans and kale—ideal for meal prep and freezer-friendly.
Equipment
- Large soup pot or Dutch oven
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium leeks (light green and white parts only), halved and sliced into half moons
- 1 large carrot, coarsely chopped
- 1 large parsnip, peeled and coarsely chopped
- 4 cloves garlic, minced
- 1 cup cubed butternut squash
- 4 cups vegetable stock (add 1–2 cups more if desired)
- 15 ounces fire-roasted diced tomatoes
- 1 bay leaf
- 1 sprig fresh thyme (or 1 teaspoon dried)
- 1 tablespoon freshly chopped rosemary (or 1 teaspoon dried)
- 15 ounces cannellini (white) beans, rinsed and drained
- 3 cups chopped kale (baby kale is a time saver)
- Salt and pepper to taste
- Freshly grated parmesan cheese for serving (optional)
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the leeks, carrot and parsnip and sauté for about 5 minutes, until softened. Stir in the minced garlic and cubed butternut squash and cook for another minute.
- Pour in the vegetable stock and add the diced tomatoes, bay leaf, thyme and rosemary. Bring the mixture to a boil, then reduce heat and simmer.
- Add the cannellini beans and continue to simmer for about 15 minutes, or until the squash and other vegetables are tender and flavors are melded.
- Remove and discard the bay leaf and herb stems. Stir in the chopped kale and simmer for 3–5 minutes until the kale is wilted. Season with salt and pepper to taste.
- Ladle into bowls and serve with freshly grated parmesan if desired. Enjoy warm.
Notes
- Make ahead: Chop vegetables 1–2 days in advance to make assembly faster.
- Substitute other fall vegetables as desired; frozen squash works well, too.
- Store in the refrigerator for 5–7 days or freeze for up to 3 months.
Nutrition (per serving, estimated)
Calories: 166 kcal • Carbohydrates: 32 g • Protein: 7 g • Fat: 3 g • Fiber: 7 g • Sodium: 290 mg • Vitamin A: 7438 IU • Vitamin C: 42 mg
Reviews: 16 reviews • Average rating: 4.5
All recipes and images © Flavor the Moments.