Chunky Autumn Vegetable Soup

Chunky Autumn Vegetable Soup: A Heartwarming Recipe for Fall

Autumn brings with it a bounty of fresh vegetables and a desire for comforting meals. One recipe that truly captures the essence of the season is Chunky Autumn Vegetable Soup. It’s hearty, nourishing, and brimming with vibrant flavors that are perfect for chilly evenings. Drawing on my own experience, I can confidently say that this soup not only warms the body but also the soul—making it a go-to dish during the harvest season.

What makes this recipe special

So why should this soup be on your menu this fall? For starters, it’s incredibly versatile and budget-friendly, making it the perfect weeknight dinner choice. Packed with fiber-rich vegetables and protein from beans, it’s a wholesome meal that kids and adults alike will love. Plus, the addition of tiny pasta shapes adds a delightful texture that elevates this dish from a simple soup to a hearty meal.

“This Chunky Autumn Vegetable Soup has become my family’s favorite! No leftovers ever, and it’s so easy to customize!” – A happy home cook

The cooking process explained

Making Chunky Autumn Vegetable Soup is both straightforward and enjoyable! This recipe is designed to be made in one pot, ensuring minimal cleanup while allowing the flavors to meld beautifully. Here’s a quick overview of the steps involved:

1. Start by sautéing your veggies.
2. Add in the stock and bring to a boil.
3. Let everything simmer to develop rich flavors.
4. Stir in some beans, spinach, and pasta to finish.

Let’s dive into the specifics.

Gather these items

To craft this delicious soup, you’ll need the following ingredients:

• Serves 8
  • 1 large leek, washed and sliced
  • 2 carrots, diced
  • 1 onion, diced
  • 2 sticks celery, diced
  • 1 potato, diced
  • 1 courgette, diced
  • 450g tomatoes diced (or use a 400g can of chopped tomatoes)
  • 2 liters hot vegetable stock
  • Piece of Parmesan cheese rind (omit for vegan)
  • Salt and black pepper
  • 400g can borlotti beans, drained
  • 50g spinach leaves, sliced
  • 75g tiny pasta shapes, such as farfalline

Making substitutions can also be simple—feel free to use seasonal vegetables you have on hand or swap the borlotti beans for other varieties.

Step-by-step instructions

Let’s walk through the preparation of this comforting soup.

Preparation Time: 25 minutes
Cooking Time: 55 minutes

1. In a 5-liter stockpot or large saucepan, combine the leek, carrots, celery, potato, courgette, tomatoes, stock, and Parmesan rind (if using). Don’t forget to season with salt and pepper!
2. Bring the mixture to a boil using the boiling plate, hotplate on boiling setting, or induction hob on high.
3. If you’re using hotplates, simmer for about 45 minutes on the simmering plate or reduce to a simmering setting or medium-low on the induction hob. Alternatively, for cast ovens, cover and simmer for 5 minutes. Then, transfer the stockpot to the floor grid of your simmering oven or set your oven to B1 and cook for 1 hour.
4. Add the drained borlotti beans, spinach, and pasta into the pot, stirring well. Let it simmer for an additional 10 minutes, or until the pasta is cooked through.
5. Remove the Parmesan rind, and serve the soup in bowls, accompanied by some crusty bread for dipping. Enjoy!

Best ways to enjoy it

The beauty of Chunky Autumn Vegetable Soup lies in its versatility. Serve it alongside a slice of crusty baguette or your favorite artisan bread. For a complete meal, consider pairing it with a simple side salad or some grilled cheese sandwiches. The combination of textures and flavors will make it a hit at your dinner table!

Keeping leftovers fresh

For those who may have soup left after a satisfying meal, proper storage is essential. Store any leftover soup in an airtight container in the refrigerator, where it will keep for up to three days. When reheating, make sure it’s heated thoroughly to kill any potential bacteria. You can also freeze the soup in portions for up to three months, ensuring you have a quick meal ready for a busy day.

Pro chef tips

• For added depth of flavor, sauté your onions, carrots, and celery together first before adding the other ingredients—this caramelizes the vegetables and intensifies their sweetness.
• If you like a bit of spice, you can add a pinch of red pepper flakes to the soup while it simmers.
• Don’t be afraid to toss in any leftover vegetables you might have. Zucchini, bell peppers, or even kale would work wonderfully in this soup.

Creative twists

Looking to put a personal spin on this recipe? Here are a few variations to consider:

• Swap in seasonal root vegetables like parsnips or sweet potatoes for a different taste.
• If you prefer a creamier soup, blend a portion of it before adding the beans and pasta.
• For a protein punch, add shredded chicken or turkey for a heartier option.

Your questions answered

Q: Can I make this soup vegan?
A: Absolutely! Simply omit the Parmesan cheese rind and ensure your vegetable stock is vegan.

Q: What can I substitute for borlotti beans?
A: You can use kidney beans, cannellini beans, or chickpeas as an excellent alternative.

Q: How long can I store this soup?
A: Your Chunky Autumn Vegetable Soup can be stored in the refrigerator for up to three days or frozen for up to three months.

Enjoy this nourishing Chunky Autumn Vegetable Soup, and let it bring warmth and comfort to your autumn evenings!

Chunky Autumn Vegetable Soup

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A hearty and nourishing soup packed with fresh vegetables and beans, perfect for chilly autumn evenings.

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Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Vegetables

• 1 large leek, washed and sliced
• 2 medium carrots, diced
• 1 medium onion, diced
• 2 sticks celery, diced
• 1 medium potato, diced
• 1 medium courgette, diced
• 450 g tomatoes, diced (or 400g can of chopped tomatoes)

Broth and Seasoning

• 2 liters hot vegetable stock Use vegan stock for a vegan version.
• 1 piece Parmesan cheese rind Omit for vegan.
• to taste salt and black pepper

Beans, Greens, and Pasta

• 400 g can borlotti beans, drained Can substitute with other beans.
• 50 g spinach leaves, sliced
• 75 g tiny pasta shapes, such as farfalline

Method

 

Preparation

1. In a 5-liter stockpot or large saucepan, combine the leek, carrots, celery, potato, courgette, tomatoes, stock, and Parmesan rind (if using). Season with salt and pepper.
2. Bring the mixture to a boil using the boiling plate, hotplate on boiling setting, or induction hob on high.

Cooking

1. If you’re using hotplates, simmer for about 45 minutes on the simmering plate or reduce to a simmering setting or medium-low on the induction hob. Alternatively, for cast ovens, cover and simmer for 5 minutes. Then, transfer the stockpot to the floor grid of your simmering oven or set your oven to B1 and cook for 1 hour.
2. Add the drained borlotti beans, spinach, and pasta into the pot, stirring well. Simmer for an additional 10 minutes, or until the pasta is cooked through.
3. Remove the Parmesan rind and serve the soup in bowls, accompanied by some crusty bread for dipping.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 500mgFiber: 8gSugar: 4g

Notes

Store any leftover soup in an airtight container in the refrigerator for up to three days, or freeze in portions for up to three months. To enhance flavor, sauté onions, carrots, and celery together first. Customize by adding spicy red pepper flakes or seasonal vegetables.

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