A Hearty Autumn Vegetarian Soup for the Everyday Student

Eating well in college takes effort—given that any type of food is at ones disposal at any waking moment—although it does not have to be as tricky as it seems. As long as you have no more than forty minutes, a handful of simple, budget friendly  ingredients, and a group of friends to share a heart warming meal with, you are on the right path to making a wholesomely hearty autumn vegetarian soup. 

Autumn is in full swing, bringing hearty meals to kitchens and restaurants everywhere. This is a recipe that can easily find a home in a busy students apartment kitchenette, as well. A quintessential fall meal can have different meanings for different people, but in my case, a hearty vegetable soup unfailingly indicates fall.

This hearty autumn-themed vegetarian soup will undoubtably bring a healthy, and delicious meal to the table, that can be enjoyed by all. Plus, leftovers are always an added bonus for the busy student lifestyle.  

For some of the best deals, head on over to Trader Joe’s for some hidden treasures at a great price. Specifically, their low-sodium cannelloni beans, canned tomatoes and vegetable broth, fair-trade olive oil, and spices. 

Hearty Autumn Vegetarian Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesServings:5 servings

Ingredients

• 2 TBS. olive oil
• 1/2 cup yellow onion diced
• 1 large carrot peeled and cubed
• 1 celery stock cubed
• 2 garlic cloves minced
• 1 leek the white part minced
• 16oz. or 1 can diced tomatoes
• 1 quart or 1 container vegetable broth low sodium
• 1 bay leaf
• 1 tsp. rosemary
• 1 tsp. oregano
• 1 tsp. thyme
• Salt u0026 Pepper to taste
• 1 cup zucchini cubed
• 4 cups kale finely chopped
• 1 can cannelloni beans low sodium

Instructions

1. 
   

   In a large pot, heat oil on medium heat, and add in onion, carrot, and celery. Sauté until translucent; about 2-3 minutes.

2. 
   

   Add in garlic and leek, sauté for another minute.

3. 
   

   Add in tomatoes, vegetable stock, bay leaf, rosemary, oregano, and thyme and reduce to a simmer for 10 minutes. Add salt and pepper to taste.

4. 
   

   Stir in zucchini and kale, and simmer for another 10 minutes.

5. 
   

   Stir in beans, and simmer for an additional 5 minutes.

   *pro tip: adding a variety of additional beans (such as pinto, black, or garbanzo) increases thickness, flavor, and protein.

6. 
   

   Remove bay leaf, serve and enjoy.

• Dinner
• Health
• Vegetarian