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

source recipe: https://12tomatoes.com/cs-rustic-autumn-vegetable-soup