A Simple Autumn Soup to Look Forward To (Carrot, Kale & White Bean Soup – rustic, warming, and garden-inspired)

Jul 21
2 min read

Updated: 2 days ago

There’s something quietly magical about planting seeds in July — they ask for little, yet promise so much. And on those golden autumn days, when the breeze turns just a little cool, that promise becomes a harvest. This simple soup is made for that moment. It’s filled with humble, nourishing ingredients — carrots, kale, white beans, and herbs — all of which you can sow now for a fall meal that warms from the inside out.

Ingredients:

(Serves 4–6)

1 tablespoon olive oil
1 small onion, diced
2 small carrots, or 1 large, chopped
2 stalks celery, sliced
2 garlic cloves, minced
6 cups vegetable broth
1 can white beans (or 1.5 cups cooked cannellini/navy beans)
3 cups chopped kale (or other fall greens like spinach or mustard greens)
2 tsp dried thyme (or 2 Tbsp fresh)
1/2 tsp Salt
1/4 tsp Pepper
Optional: crusty bread for serving

Instructions:

Sauté onion, garlic and carrots in olive oil over medium heat until onion is softened (about 5 minutes).
Add in broth, white beans, and thyme; bring to a gentle boil.
Continue to simmer for 15 minutes; until carrots are tender.
Stir in kale and simmer for another 5 minutes. until wilted.
Season with salt and pepper.
Continue to simmer for at least another 10 minutes, as it takes a minimum of 30 minutes for the white beans to absorb the flavors of the soup.
Serve hot with crusty bread, or a sprinkle of parmesan.

From Seed to Bowl

If you're wondering what to plant now for a cozy fall harvest, you’ll love my newest video:

The Second Planting: What to Sow Now for a Fall Harvest

It includes the very greens (kale) and roots (carrots) featured in this soup — and I’ve even made a printable checklist to make your summer to fall planting easy.

Sometimes the best kind of comfort is the one you grow yourself — quietly, slowly, from seed to bowl.