Description
A rich, savory, and deeply comforting vegetable soup made with butternut squash, fire-roasted tomatoes, cannellini beans, and a Parmesan rind for umami depth. Perfect for chilly fall days and meal prep.
Ingredients
Scale
- 3 cups butternut squash, peeled and diced into 1-inch cubes
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced into rounds
- 2 celery ribs, sliced
- 4 garlic cloves, minced
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- 4 cups low-sodium vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 piece Parmesan rind (about 2–3 inches)
- 2 cups curly kale, stems removed and leaves roughly chopped
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Freshly grated Parmesan cheese, for serving
- Fresh parsley or thyme leaves, optional for garnish
- Extra-virgin olive oil, optional for drizzling
Instructions
- Prep your vegetables first: peel and dice butternut squash into 1-inch cubes, slice carrots and celery, dice onion, mince garlic, and chop kale.
- Place a large Dutch oven over medium heat and add 2 tablespoons olive oil. Once shimmering, add diced onion, carrots, and celery. Cook for 5-7 minutes until onion is translucent and vegetables have softened.
- Add minced garlic and cook for 1 minute until fragrant.
- Sprinkle dried thyme and rosemary over the vegetables and stir for 30 seconds. Add cubed butternut squash and stir to coat; cook for 2-3 minutes.
- Pour in fire-roasted diced tomatoes (with juices) and vegetable broth. Add bay leaf, a pinch of salt and pepper, and the Parmesan rind. Stir, scraping up any browned bits.
- Increase heat to high and bring to a gentle boil. Reduce heat to low, cover pot with lid slightly ajar, and simmer for 20 minutes until squash is fork-tender.
- Stir in drained cannellini beans and chopped kale. Simmer uncovered for 5 minutes until kale is wilted and beans are heated through.
- Remove Parmesan rind and bay leaf with a slotted spoon. Taste and adjust salt and pepper.
- Serve immediately in deep bowls, topped with freshly grated Parmesan cheese and optional parsley or olive oil.
Notes
The Parmesan rind is key for deep umami flavor; save rinds in the freezer for soups. For a creamier texture, blend 1 cup of soup and stir back in. Soup tastes even better the next day. To make vegan, omit Parmesan rind and use nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cu
- Calories: 280
- Sugar: 10
- Sodium: 650
- Fat: 7
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 12
- Protein: 12
Keywords: autumn vegetable soup, harvest soup, Parmesan soup, butternut squash soup, cozy soup, fall soup, vegetarian soup, gluten-free soup