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Rustic Autumn Vegetable Soup


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

How to cook the soup:

  1. 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.

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

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

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