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Hearty Harvest: Rustic Autumn Vegetable Soup

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Ingredients
  

  • Ingredients:
  • 4 medium Yukon gold potatoes peeled and diced
  • 1 16 oz can cannellini beans, drained and rinsed
  • 1 cup cauliflower florets
  • 2 medium carrots peeled and sliced
  • 2 celery stalks sliced
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 5 cups chicken broth
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon pepper
  • 1/2 teaspoon kosher salt

Instructions
 

  • Directions:
  • Sauté Onions and Herbs: In a large pot, heat the olive oil over medium heat. Add the chopped onions and thyme, cooking until the onions become translucent, about 5 minutes.
  • Add Vegetables: Incorporate the carrots, cauliflower, and celery into the pot. Continue to cook, stirring occasionally, until the vegetables soften, about 8 minutes.
  • Garlic and Broth: Add the minced garlic to the pot and sauté until lightly browned, about 1 minute. Pour in the chicken broth and bring the mixture to a low simmer.
  • Simmer Soup: Add the cannellini beans and diced potatoes to the pot. Simmer until the potatoes are fork-tender, approximately 10 minutes.
  • Season and Serve: Stir in the fresh parsley, and season the soup with salt and pepper to taste. Allow it to heat through for another minute or two.