Description
Our recipe for rustic autumn soup really hits the spot!
Ingredients
Scale
- 4 medium Yukon gold 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 tablespoons extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoons fresh thyme, chopped
- 1/2 teaspoon pepper
- 1/2 teaspoon kosher salt
Instructions
- Step: Heat olive oil in a large pot over medium heat. Add onions and thyme and cook until onions are translucent, about 5 minutes.
- Step: Add carrots, cauliflower and celery. Cook until vegetables are soft, about 8 minutes.
- Step: Add garlic and sauté until lightly browned.
- Step: Pour in chicken broth and bring to a low simmer.
- Step: Add cannellini beans and potatoes.
- Step: Cook until potatoes are fork tender, about 10 minutes.
- Step: Add parsley and season with salt and pepper.
Notes
Cutting vegetables small ensures they cook quickly, making this a great weeknight dinner option. Leftovers are excellent for lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 10 mg