Autumn Vegetable Soup Recipe
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 butternut squash cut into 1″ cubes
- 4 cups low sodium vegetable stock
- 1 cup water
- 15 ounces low sodium 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 cannelini beans rinsed and drained
- 1 bunch kale torn
- salt and pepper to taste.
- Freshly grated parmesan cheese for serving (optional)
Instructions
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Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add the stock or water, diced tomatoes, bay leaf, thyme, and rosemary and stir.
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Bring to a boil and reduce heat to a simmer. Add the beans and continue simmering for about 15 minutes or until the vegetables are tender.
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Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
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Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!
White Bean and Turkey Chili
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion chopped
- 2 cloves garlic minced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 1 lb. lean ground turkey
- 2 cans cannellini or Great Northern beans rinsed and drained
- 14.5 ounces low sodium fire roasted diced tomatoes
- 3 cups low sodium chicken broth
- 1 lime juiced, plus more for serving
- ¼ cup freshly chopped cilantro
- salt and pepper to taste
Instructions
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Heat the olive oil in a large pot over medium heat. Add the onion and sauté 5-6 minutes until onion is translucent and softened.
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Add the garlic and spices and sauté 30 seconds. Add the ground turkey and 1/4 cup water and stir, breaking up the meat into pieces with a wooden spoon. Cook, stirring occasionally, until the turkey is no longer pink, about 5-6 minutes.
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While the turkey is cooking, mash one cup of the rinsed and drained beans in a bowl with a fork. When the turkey is cooked through, add the mashed beans, whole beans, tomatoes and chicken broth, and stir until combined. Bring to a boil, reduce heat slightly, and simmer 20-30 more minutes until thickened.
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Remove from heat and add the lime juice, cilantro, salt and pepper to taste. Serve with lime wedges and avocado if desired and enjoy!
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