Rustic Autumn Vegetable Soup

Ingredients

• 4 med Yukon gold potatoes, peeled and diced
• 1 16-oz can cannellini beans, drained and rinsed
• 1 cup cauliflower florets
• 2 med carrots, peeled and sliced
• 2 med celery stalks, sliced
• 1 med yellow onion, chopped
• 2 med cloves garlic, minced
• 5 cups chicken broth
• 2 Tbs extra virgin olive oil
• 2 Tbs fresh parsley, chopped
• 1 Tbs fresh thyme, chopped
• 1⁄2 tsp pepper
• 1⁄2 tsp kosher salt

Directions

1. Heat olive oil in a large pot over medium heat. Add onions and thyme and cook until onions are translucent, about 5 minutes.
2. Add carrots, cauliflower and celery. Cook until vegetables are soft, about 8 minutes. Add garlic and sauté until lightly browned.
3. Pour in chicken broth and bring to a low simmer. Add cannellini beans and potatoes.
4. Cook until potatoes are fork tender, about 10 minutes. Add parsley and season with salt and pepper.