Rustic Autumn Vegetable Soup

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  • 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


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.

Pour in chicken broth and bring to a low simmer. Add cannellini beans and potatoes.

Cook until potatoes are fork tender, about 10 minutes. Add parsley and season with salt and pepper.

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