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.
