Rustic Autumn Vegetable Soup

Rustic Autumn Vegetable Soup
We like to cut our vegetables small so that they cook quickly, which makes this a great weeknight dinner recipe, and the leftovers are great for lunch the next day. Soup season is officially here, and we can’t wait to grab a spoon and dive into a bowl of this super simple and delicious autumn soup.
Rustic Autumn Vegetable Soup
25 minutes to prepare serves 5

INGREDIENTS
  • 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
PREPARATION
  1. 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.
  2. Pour in chicken broth and bring to a low simmer. Add cannellini beans and potatoes.
  3. Cook until potatoes are fork tender, about 10 minutes. Add parsley and season with salt and pepper.
Recipe adapted from Daily Rebecca