It is a comforting bowl of soup if there is anything that we most want when the weather is cold. A rustic autumn soup, tender potatoes and carrots, warm white beans and lots of herbs for taste, hits the spot of our recipe. It even has cauliflower flora that is just-tender to add texture. After a chill day of rasping, this is the perfect meal for us and it goes well with crusty bread or fresh biscuits.
I like to cut our vegetables small and cook fast, making this a wonderful weeknight meal recipe, and our remaining food is great for lunch the next day. Officially, the Soup season is here and we can’t wait to grab a bowl and immerse ourselves in this super simple and delicious autumn soup. A special first course is made of the rich, velvety soup, and root vegetables have flavors. You can serve this with your favorite fresh fruit juice, this is to give you refreshing sensation while eating this soup.
Ingredients:
4 medium of Yukon gold potatoes (peeled and diced)
1 (16 ounces) can of cannellini beans (drained and rinsed)
1 c 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 tablespoon fresh thyme, chopped
1/2 teaspoon pepper
1/2 teaspoon kosher salt
Directions:
Heat olive oil in a large pot for medium heat. Add onions and thyme and cook for about 5 minutes until the onions are translucent. Add onions and thyme and cook until the onions are translucent for about 5 minutes. Add the cauliflower, celery, and carrots.
Pour in the broth of chicken and let them cook. Add the cannellini bean and potatoes
Cook until potatoes are fork-tender for about 10 minutes. Add the salt, parsley, and pepper.
Ingredients
- 4 medium of Yukon gold potatoes (peeled and diced)
- 1 (16 ounces) can of cannellini beans (drained and rinsed)
- 1 c 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 tablespoon fresh thyme, chopped
- 1/2 teaspoon pepper
- 1/2 teaspoon kosher salt
Instructions
Heat olive oil in a large pot for medium heat. Add onions and thyme and cook for about 5 minutes until the onions are translucent. Add onions and thyme and cook until the onions are translucent for about 5 minutes. Add the cauliflower, celery, and carrots.
Pour in the broth of chicken and let them cook. Add the cannellini bean and potatoes
Cook until potatoes are fork-tender for about 10 minutes. Add the salt, parsley, and pepper.
