Prep 20 mins
Cook 35 mins
I'm always on the lookout for vegetable soup recipes that thicker, almost stew-like. It's what I love on a chilly day. This one fits the bill from Cooks Country magazine.
- 2 tablespoons vegetable oil
- 3 large carrots, peeled and cut into 3/4-inch pieces
- 2 large parsnips, peeled and cut into 3/4-inch pieces
- 2 small onions, peeled and cut into 1/2-inch pieces
- 6 garlic cloves, minced
- 8 cups low sodium chicken broth
- 2 medium russet potatoes, peeled and cut into 1-inch pieces
- 2 teaspoons minced fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 2 slices hearty white bread, lightly toasted
- 2 cups curly spinach, stemmed and chopped
- 1 (14 1/2 ounce) can cannellini beans, drained and rinsed
- 1 (10 ounce) package frozen baby lima beans or 1 (10 ounce) package peas
- balsamic vinegar
- salt and pepper
- Heat oil in a large heavy-bottomed pot over medium-high heat until shimmering.
- Add carrots, parsnips, and onions and cook until lightly browned and softened, 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, potatoes, thyme, rosemary, and bay leaf and bring to boil. Reduce heat to low, cover, and simmer until vegetables are soft, about 15 minutes.
- Remove and discard rosemary and bay leaf.
- Transfer 3 cups solids, 1 cup broth, and bread to blender and puree until smooth. Stir puree back into pot, add spinach, cannellini beans, and lima beans and cook over medium heat until spinach is tender and beans are heated through, about 8 minutes. Stir in 1 tbsp vinegar and season with salt and pepper to taste. Serve, passing extra vinegar at table.