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Rustic Autumn Vegetable Soup

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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.