Autumn Vegetable and White Bean Soup

October 01, 2020

Soup season is upon us, and this minimal effort vegetable bean variety is the perfect way to use copious amounts of fall vegetables. It comes together quickly, requires little involvement to make, but delivers a warm, filling bowl of soup (with plenty of leftovers to last you the week). It’s one of my favorite ways to use up my bunch of kale when it’s starting to wilt!


3 tbsp. olive oil

1 small yellow onion, chopped

3 carrots, chopped (about 1 cup)

1 medium butternut squash, peeled and cubed (about 4 cups)

4 cups vegetable stock

2 sprigs of rosemary

½ tsp. dried thyme

4 cups cooked cannellini beans (see how to cook dried beans here!) OR 2 15 oz. cans of cooked cannellini beans, drained and rinsed

1 bunch of kale washed, de-stemmed and leaves torn 

Salt and pepper


  1. Heat 3 tablespoons of olive oil over medium heat in a large stock-pot. 
  2. Add chopped onion, cooking until translucent. Once the onions are cooked, add carrots and butternut squash, stirring occasionally to avoid burning. Continue cooking over medium heat until butternut squash begins to brown.
  3. Once butternut squash browns, add 4 cups of vegetable stock and 3 cups of water to the vegetables. Add sprigs of rosemary and thyme. Season generously with salt and pepper. Cover and let cook until squash and carrots are soft (~20 minutes), stirring occasionally.
  4. Once squash and carrots are cooked, add cooked cannellini beans. Salt and pepper once again.
  5. Using an immersion blender, blend soup, leaving about half of the vegetables in-tact (alternatively, you can transfer half of the soup to a blender, blend and return to the pot)
  6. Over medium-low heat, add torn kale and cover to let wilt. Uncover, mix to incorporate cooked kale. 
  7. Cover, turn heat to low-simmer until ready to eat. Serve with freshly shaved parmesan and a slice of fresh sourdough bread.

Recipe and Photos by Local Roots Volunteer Sylvie Florman

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