Rustic Autumn Vegetable Soup

Prep Time

10 minutes

Cooking Time

20 minutes

  • 4 medium Yukon gold potatoes, peeled and diced

  • 1 (16 ounce) can cannellini beans, drained and rinsed

  • 1 cup cauliflower florets

  • 2 medium carrots, peeled and sliced

  • 2 medium celery stalks, sliced

  • 1 medium yellow onion, chopped

  • 2 medium cloves garlic, minced

  • 5 cups chicken broth

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons fresh parsley, chopped

  • 1 tablespoons fresh thyme, chopped

  • 1/2 teaspoon pepper

  • 1/2 teaspoon kosher salt

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If there’s anything we crave most when the weather gets cold, it’s a comforting bowl of soup. Our recipe for a rustic autumn soup really hits the spot, with tender potatoes and carrots, hearty white beans and plenty of herbs for flavor. It even has just-tender cauliflower florets to add some texture. It’s really the perfect meal to warm us up after a chilly day of raking leaves, and it goes great with crusty bread or fresh biscuits.

Vegetarian vegetable bean soup and parmesan cheese toasts

We like to cut our vegetables small so that they cook quickly, which makes this a great weeknight dinner recipe, and the leftovers are great for lunch the next day. Soup season is officially here, and we can’t wait to grab a spoon and dive into a bowl of this super simple and delicious autumn soup.

  1. Heat olive oil in a large pot over medium heat. Add onions and thyme and cook until onions are translucent, about 5 minutes. Add carrots, cauliflower and celery. Cook until vegetables are soft, about 8 minutes. Add garlic and sauté until lightly browned.
  2. Pour in chicken broth and bring to a low simmer. Add cannellini beans and potatoes.
  3. Cook until potatoes are fork tender, about 10 minutes. Add parsley and season with salt and pepper.
Originally published on 12Tomatoes, written by Sarah Cool and adapted from Daily Rebecca.

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