SOUPS - HEARTY VEGETABLE SOUP

Serves 6 to 8

2 tablespoons vegetable oil

3 carrots, peeled and chopped

2 parsnips, peeled and chopped

2 onions, chopped (about 2 cups)

6 garlic cloves, minced

8 cups low-sodium chicken broth

12 ounces russet potatoes (about 2 medium), 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 (15-ounce) can cannellini beans, drained and rinsed

1 (10-ounce) package frozen baby lima beans or peas

Balsamic vinegar

Salt and pepper

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

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

MY NOTE: (1) Homemade broth is always a better choice. (2) Hold 2 cups of broth and add it at the end for desired consistency. 

From The Best of America's Test Kitchen 2007 by the Editors of Cook’s Illustrated.