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20-Minute Harvest Vegetable Soup Is the Perfect Fall Soup
Ingredients
- 2 tbspextra-virgin olive oil
- 1 mediumyellow onion
- 1can no-salt-added cannellini beans
15-ounce
- 1can no-salt-added diced tomatoes
undrained, 14-ounce
- 1package frozen chopped sweet potatoes
10-ounce
- 1package frozen cauliflower florets
10-ounce
- 4 clower-sodium vegetable broth
- 2 ccut fresh green beans
½-inch pieces
- 1 tbspfresh thyme
plus leaves for garnish
- 1 ½ tspgarlic powder
- ½ tspteaspoon salt plus ⅛ teaspoon
divided
- ½ tspground pepper
plus more for garnish
Directions
- 1
Heat 2 tablespoons oil in a large pot or Dutch oven over medium-high heat. Add chopped onion; cook, stirring occasionally, until beginning to brown, about 4 minutes. Stir in rinsed cannellini beans, 1 can tomatoes, 1 package frozen sweet potatoes, 1 package frozen cauliflower, 4 cups broth, 2 cups green beans, 1 tablespoon thyme, 1½ teaspoons garlic powder, ½ teaspoon salt and ½ teaspoon pepper.
- 2
Bring to a gentle simmer over medium-high heat. Cover and cook until the green beans and sweet potatoes are fork-tender, about 5 minutes. Remove from the heat. Divide among 4 bowls; sprinkle with the remaining ⅛ teaspoon salt. Garnish with thyme leaves and pepper, if desired.
20-Minute Harvest Vegetable Soup Is the Perfect Fall Soup
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