This thick, hearty soup is delicious and well worth the extra effort to bake your own loaf of bread to go with it.
- 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
- Peel and slice carrots, parsnips, and onions into 1/2-inch pieces. Reserve in a bowl.
- Dice potatoes and reserve in a small, separate bowl.
- Heat oil in a large stockpot over medium-high heat until shimmering, about 3 minutes.
- Add carrots, parsnips, and onions and cook until softened and just starting to brown, about 5 minutes.
- Add garlic and cook until fragrant, about 1 minute.
- 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.
- Tear bread in small pieces and add to food processor. Puree with vegetables and stock until smooth.
- Pour puree back into pot.
- Add spinach, cannellini beans, and lima beans or peas to pot and cook over medium heat until heated through, about 10 minutes.
- Remove from heat and add balsamic vinegar, salt, and pepper.
- 3 fat
- 116 carbs
- 33 protein