Carrot, Squash, And Jerusalem-Artichoke Soup With White Beans Recipe

Name: Carrot, Squash, And Jerusalem-Artichoke Soup With White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 pound carrots, halved lengthwise and cut crosswise into 1/2-inch slices; 1 3/4 teaspoons salt; 2 cloves garlic, minced; 1 zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices; 1 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices; 1 1/2 quarts canned low-sodium chicken broth or homemade stock; 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can); 1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices; 3 cups drained and rinsed canned cannellini beans (two 15-ounce cans); 1/2 cup chopped fresh parsley; 1/4 teaspoon fresh-ground black pepper; Grated zest of 1/2 orange

Servings: persons

2 tablespoons olive oil
1 onion, chopped
1 pound carrots, halved lengthwise and cut crosswise into 1/2-inch slices
1 3/4 teaspoons salt
2 cloves garlic, minced
1 zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
1 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
3 cups drained and rinsed canned cannellini beans (two 15-ounce cans)
1/2 cup chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
Grated zest of 1/2 orange

1
In a large saucepan, heat the oil over moderate heat. Add the onion, carrots, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
2
Add the garlic, zucchini, yellow squash, broth, tomatoes, and the remaining 1 1/4 teaspoons salt; bring to a simmer. Add the Jerusalem artichokes and return to a simmer. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes. Stir in the beans, parsley, pepper, and zest.
3
Wine Recommendation: The soft nutty flavors and rich texture of pinot gris beautifully complement the earthy sweetness of this tasty soup. Try one from a well-known Alsace producer such as Trimbach, Sparr, Beyer, or Hugel.
4
Notes: If you don't want to tackle the job of peeling knobby Jerusalem artichokes, just scrub them well with a vegetable brush under running water and leave the peel on.

449

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Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 onion, chopped, 1 pound carrots, halved lengthwise and cut crosswise into 1/2-inch slices, 1 3/4 teaspoons salt, and more.

Yes, Carrot, Squash, And Jerusalem-Artichoke Soup With White Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carrot, Squash, And Jerusalem-Artichoke Soup With White Beans

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