INGREDIENTS

• 3 large carrots
• 2 large parsnips
• 2 small onions
• 2 medium russet potatoes, peeled
• 2 tablespoons vegetable oil
• reserved carrots, parsnips, and onions
• 6 cloves garlic, minced
• 8 cups low-sodium chicken broth
• 2 teaspoons minced fresh thyme leaves
• 1 bay leaf
• pinch rosemary
• reserved potatoes
• 2 slices (hearty) white bread, lightly toasted
• 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
• 1 tablespoon balsamic vinegar
• 1 teaspoon salt, or to taste
• ½ teaspoon pepper, or to taste

PREPARATION

1. Peel and slice carrots, parsnips, and onions into 1/2-inch pieces. Reserve in a bowl.
2. Dice potatoes and reserve in a small, separate bowl.
3. Heat oil in a large stockpot over medium-high heat until shimmering, about 3 minutes.
4. Add carrots, parsnips, and onions and cook until softened and just starting to brown, about 5 minutes.
5. Add garlic and cook until fragrant, about 1 minute.
6. Add chicken broth, thyme, bay leaf, rosemary, and reserved potatoes. Bring to a boil.
7. Reduce heat to low, cover, and simmer until vegetables are soft, about 15 minutes.
8. Remove bay leaf and discard.
9. 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.
10. Tear bread in small pieces and add to food processor. Puree with vegetables and stock until smooth.
11. Pour puree back into pot.
12. Add spinach, cannellini beans, and lima beans or peas to pot and cook over medium heat until heated through, about 10 minutes.
13. Remove from heat and add balsamic vinegar, salt, and pepper.

Recipe credit: Make Better Food / CC BY
Photo credit: Nathalie Jolie