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Ingredients
4 Medium Yukon gold potatoes, peeled & diced
2 (16 oz) Can cannellini beans, drained & rinsed
2 1/2 Cups cauliflower florets
3 Medium carrots, peeled & sliced
2 Medium celery stalks, sliced
1 Medium yellow onion, chopped
2 Medium garlic cloves, minced
6 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
Instructions
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 saut� until lightly browned.
Pour in chicken broth and bring to a low simmer. Add cannellini beans and potatoes.
Cook until potatoes are fork tender, about 10 minutes. Add parsley and season with salt and pepper.