Rustic Autumn Vegetable Soup
Ingredients
- 4 medium 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 tbsp. extra virgin olive oil
- 2 tbsp. fresh parsley, chopped
- 1 tbsp. fresh thyme, chopped
- 1/2 tsp. pepper
- 1/2 tsp. kosher salt
Instructions
- 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.