A warm and flavorful vegetarian soup full of fall vegetables and fiber-rich beans. Substitute extra veggies for the beans in a whole30/paleo diet. It’s a simple and healthy dinner that can be ready in under in hour.
- 2 tablespoons avocado or coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups russet potato, peeled and chopped (sweet potato can be used instead)
- 2 cups butternut squash, peeled and chopped (sweet potato, carrots, or another winter squash can be used instead)
- 14.5 oz can diced tomatoes, undrained
- 64 ounces low sodium vegetable or chicken broth
- 1–2 bay leaves
- 2 teaspoons Herbes de Provence or italian seasoning
- pinch of allspice, optional
- 4–5 cups (1 bunch) kale or swiss chard, tough stems removed and leaves roughly chopped
- 2 cans Red Kidney or Cannellini beans, drained and rinsed (I used one of each. Substitute 2 cups of extra veggies in the place of these beans if paleo/whole30)
- salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (optional)
- Heat oil in a large pot over medium-high heat. Add onion, garlic, potato, squash and a generous pinch of salt and pepper and sauté for 4-5 minutes. If omitting beans in a whole 30/paleo diet, add 2 cups of extra veggies (like chopped carrots, sweet potatoes, or winter squash) now.
- Add kale and sauté until wilted. Add the whole can of diced tomatoes, beans, broth, bay leaves, and herbs/spices. Bring to a boil over medium-high heat. Cover, reduce heat to medium-low and simmer 5-6 minutes, until potatoes/squash have softened. Season with additional salt and pepper, as needed. Serve warm with fresh parsley sprinkled on top.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main, Gluten-Free, Vegan