Rustic Autumn Root Vegetable and White Bean Soup

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Instructions

1. Heat the olive oil in a large pot over medium heat. Add diced onion, carrots, parsnips, and celery. Sauté gently for 8-10 minutes until vegetables soften and the onion becomes translucent.
2. Add the minced garlic, dried thyme, and smoked paprika. Cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning the garlic.
3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low and simmer uncovered for 20 minutes, or until the root vegetables are tender when pierced with a fork.
4. Use an immersion blender to partially puree the soup in the pot, leaving some texture and chunks for a rustic feel. Alternatively, transfer about half the soup to a blender, puree, and return to the pot.
5. Add the cooked white beans and chopped kale to the pot. Stir well, and simmer for an additional 5-7 minutes until the kale is tender and the beans are heated through.
6. Season the soup with salt and freshly ground black pepper to taste. If desired, stir in fresh lemon juice to brighten the flavors.
7. Ladle the soup into bowls and serve warm with crusty bread or a light green salad on the side.

Chef tips

• If you prefer a smoother soup, fully puree all the soup after cooking the vegetables before adding the beans and kale.
• Substitute kale with spinach or Swiss chard if preferred; add a few minutes before finishing to avoid overcooking.
• For extra smokiness, add a small diced smoked sausage or smoked tofu to increase protein (optional).
• Use canned white beans drained and rinsed if you don’t have cooked beans ready. Adjust liquid slightly if using canned beans due to their moisture.