Hearty Vegetable Soup (ATK)

Ingredientes

2 tablespoons vegetable oil

3 large carrots, peeled and cut into ¾ inch pieces

2 large parsnips, peeled and cut into ¾ inch pieces

2 small onions, peeled and cut into ½ inch pieces

6 garlic cloves, minced

8 cups low-sodium chicken broth

2 medium russet potatoes, peeled and cut into 1-inch pieces

2 teaspoons minced fresh thyme

1 sprig fresh rosemary

1 bay leaf

2 slices hearty white sandwich 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 peas

Balsamic vinegar

Salt and pepper

Instruções

1. Heat oil in large heavy-bottomed pot over medium-high heat until shimmering. Add carrots, parsnips, and onions and cook until lightly browned and softened, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, potatoes, thyme, rosemary, and bay leaf and bring to boil. Reduce heat to low, cover, and simmer until vegetables are soft, about 15 minutes.

2. Remove and discard rosemary and bay leaf. Transfer 3 cups solids, 1 cup broth, and bread to blender and puree until smooth. Stir puree back into pot, add spinach, cannellini beans, and lima beans and cook over medium heat until spinach is tender and beans are heated through, about 8 minutes. Stir in 1 tablespoon vinegar and season with salt and pepper to taste. Serve, passing extra vinegar at table.

Notas

This soup won't freeze very well, but leftovers can be refrigerated for two or three days.

Kitchen Tip

TAMING ROSEMARY

Rosemary's piney flavor can easily overpower a soup, making it taste medicinal and harsh. But a little woodsy rosemary is a great accent in many winter soups. To keep the rosemary in check, we simmer the whole sprig in the soup to extract its flavor. After about 15 minutes, once the rose- mary has lightly perfumed the broth, we remove it from the pot and discard it.