Why We Love This Recipe
When the evenings turn crisp, there’s nothing better than a steaming bowl of homemade soup. This Sweet Potato & Cannellini Bean Autumn Soup is full of earthy flavours and nourishing goodness. The natural sweetness of root veg pairs perfectly with creamy cannellini beans, while fresh herbs bring a gentle, fragrant lift.
It’s wholesome, hearty, and just right for dunking with a slice of warm bread – the ultimate autumn comfort food.
Why This Dish Works on a Budget
Soup is one of the best budget-friendly meals you can make, and this recipe is no exception:
- Seasonal root vegetables like carrots, parsnips, and sweet potatoes are affordable and filling.
- Tinned beans add protein and creaminess without the cost of meat.
- Herbs and stock transform basic ingredients into something flavourful and comforting.
- Big batch cooking means you can portion and freeze, saving both money and time on busy nights.
Will You Be Trying It?
If you’re looking for a cosy, nutritious dinner that doesn’t break the bank, this soup is a winner. It’s family-friendly, naturally vegetarian, and perfect for making ahead of time.
Pair it with a crusty loaf, cheesy toasties, or even just a simple wrap for a complete meal.
Final Thoughts
This Sweet Potato & Cannellini Bean Autumn Soup is proof that affordable ingredients can deliver incredible flavour and comfort. It’s easy to make, great for freezing, and will keep you warm all season long.
Next time you’re planning a budget-friendly weekly menu, add this to your list – it’s a bowl of goodness the whole family will love.
Budget Breakdown 🛒💷
Here’s how the cost per portion stacks up across UK supermarkets:
- Aldi – £0.61
- Asda – £0.64
- Morrisons – £0.66
- Tesco – £0.64
- Sainsbury’s – £0.66
(Prices correct at the time of posting — always worth checking for offers!)
Sweet Potato and Cannellini Bean Autumn Soup
Ingredients
- 1 tbsp olive oil
- 2 medium carrots peeled and diced
- 2 medium parsnips peeled, cored and diced
- 2 onions peeled and diced
- 4 garlic cloves crushed
- 2 sweet potatoes peeled and diced
- 1 sprig rosemary
- 1 sprig thyme
- 2 bay leaves
- 2 tbsp tomato purée
- 750 ml chicken stock made with 2 stock cubes – or swap for veg stock for a veggie version
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin cannellini beans rinsed and drained
- Large handful chopped kale
- Sea salt & black pepper to taste
- Grated Parmesan to serve
Instructions
Start with the base
- Heat the olive oil in a large pan over medium-high heat. Add the carrots and parsnips, frying for 2 minutes. Stir in the onion and cook for another 3 minutes until it softens.
Add the flavour
- Tip in the sweet potato and garlic, frying for another 2 minutes. Stir through the tomato purée and cook for 1 minute more.
Build the soup
- Add the rosemary, thyme and bay leaves. Pour in the chopped tomatoes and stock, then bring to a simmer. Cook gently for 20 minutes, or until the veg are tender but not mushy.
Finishing touches
- Stir in the cannellini beans and kale. Simmer for a further 5 minutes, then season well with salt and pepper.
Serve & enjoy
- Ladle into bowls, top with a good grating of Parmesan, and serve with warm crusty bread or rolls.
Notes
- Swap kale for spinach if that’s what you have.
- Leftovers keep in the fridge for up to 3 days or can be frozen for 2 months.
- For a smoother texture, blitz half the soup with a hand blender and stir back in.
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