Rustic Autumn Vegetable Soup

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A warm cup of soup is what we want for most when the weather becomes chilly. With its robust white beans, flavorful herbs, and soft potatoes and carrots, our recipe for a rustic autumn soup certainly strikes the spot. Even the cauliflower florets, which give texture, are just delicate. After a frigid day of raking leaves, it’s truly the ideal lunch to warm us up. It pairs well with crusty bread or warm biscuits.


4 medium Yukon gold potatoes, peeled and diced
1 (16 ounce) can cannellini beans, drained and rinsed
1 cup cauliflower florets
2 medium carrots, peeled and sliced
2 medium celery stalks, sliced
1 medium yellow onion, chopped
2 medium cloves garlic, minced
5 cups chicken broth
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, chopped
1 tablespoons fresh thyme, chopped
1/2 teaspoon pepper
1/2 teaspoon kosher salt


Heat olive oil in a large pot over medium heat. Add onions and thyme and cook until onions are translucent, about 5 minutes. Add carrots, cauliflower and celery. Cook until vegetables are soft, about 8 minutes. Add garlic and sauté until lightly browned.
Pour in chicken broth and bring to a low simmer. Add cannellini beans and potatoes.
Cook until potatoes are fork tender, about 10 minutes. Add parsley and season with salt and pepper.

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