Sweet Potato and Cannellini Bean Autumn Soup
This autumn soup is full of earthy flavour and nourishing goodness – the sweetness of the root veg balances beautifully with creamy cannellini beans and a hint of herbs. Perfect with a hunk of warm bread on a crisp evening!
Servings: 6 portions
Calories: 220kcal
Cost: from £0.61
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.