Bean & Vegetable Soup – Marion Stock

Ingredients

  • 4 medium white potatoes, peeled and diced
  • 1 can butter or cannellini beans, drained and rinsed
  • 1 cup broccoli florets
  • 2 medium carrots, peeled and sliced
  • 2 medium celery stalks, sliced
  • 1 small brown onion, chopped
  • 1 clove garlic, minced
  • 5 cups vegetable stock
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/2 teaspoon pepperServes 4-6

Method

  • 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 and celery. Cook until vegetables are soft, about 5 minutes.
  • Add garlic and sauté until lightly browned.
  • Pour in vegetable stock and bring to a low simmer. Add beans, potatoes and broccoli.
  • Cook until potatoes are fork tender, about 10 minutes.
  • Add parsley and season with salt and pepper.

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