Hearty Vegetable Soup

Name: Hearty Vegetable Soup
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, vegetable oil; 3 , large carrots, peeled and cut into 3/4-inch pieces; 2 , large parsnips, peeled and cut into 3/4-inch pieces; 2 , small onions, peeled and cut into 1/2-inch pieces; 6 cloves, garlic, minced; 8 cups, low-sodium chicken broth; 2 , medium russet potatoes, peeled and cut into 1-inch pieces; 2 teaspoons, minced fresh thyme leaves; 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 frozen peas; , Balsamic vinegar; , Salt and pepper

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Appears in Cook's Country February/March 2006

Main Courses

Vegetables

Soups

We enjoy a hearty, creamy-textured vegetable soup chockablock with vegetables and beans. But how do you attain a creamy texture without heavy, flavor-deadening cream?

SERVES6 to 8

WHY THIS RECIPE WORKS

Thin, brothy vegetable soups can be satisfying, but in the dark days of winter we much prefer a hearty, creamy-textured vegetable soup chockablock with vegetables and beans. For a winning Hearty Vegetable Soup recipe, we cooked our winter v...

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