Hearty Vegetable Soup

This thick, hearty soup is delicious on a cold winter night with a slice of homemade no-knead bread. You can of course use any high quality loaf from your local store, but its well worth the extra effort to bake your own loaf.

Soups

Prep: 20 min
Cook: 30 min
Total: 50 min
Serves 6 to 8

3 large carrots
2 large parsnips
2 small onions
Peel and slice carrots, parsnips, and onions into 1/2-inch pieces. Reserve in a bowl.
2 medium russet potatoes, peeled
Dice potatoes and reserve in a small, separate bowl.
2 tablespoons vegetable oil
Heat oil in a large stockpot over medium-high heat until shimmering, about 3 minutes.
reserved carrots, parsnips, and onions
Add carrots, parsnips, and onions and cook until softened and just starting to brown, about 5 minutes.
6 cloves garlic, minced
Add garlic and cook until fragrant, about 1 minute.
8 cups low-sodium chicken broth
2 teaspoons minced fresh thyme leaves
1 bay leaf
pinch rosemary
reserved potatoes
Add chicken broth, thyme, bay leaf, rosemary, and reserved potatoes. Bring to a boil.
Reduce heat to low, cover, and simmer until vegetables are soft, about 15 minutes.
Remove bay leaf and discard.
Using a ladle or strainer, remove 3 cups of solids from pot and transfer to a food processor. Add 1 cup of broth from pot.
2 slices hearty white bread, lightly toasted
Tear bread in small pieces and add to food processor. Puree with vegetables and stock until smooth.
Pour puree back into pot.
2 cups curly spinach, stemmed and chopped
1 (14.5-ounce) can cannellini beans, drained and rinsed
1 (10-ounce) package frozen baby lima beans or frozen peas
Add spinach, cannellini beans, and lima beans or peas to pot and cook over medium heat until heated through, about 10 minutes.
1 tablespoon balsamic vinegar
1 teaspoon salt, or to taste
½ teaspoon pepper, or to taste
Remove from heat and add balsamic vinegar, salt, and pepper.
Serve with slices of no-knead bread.