A hearty and healthy vegetables soup that features winter vegetables. You'll want to cut your carrots and parsnips to the same size, to ensure even cooking. It's helpful to have all the vegetables cut and ready before you start your soup.
5cupschicken stockor vegetable
3fresh thyme sprigs
1/2tsp.Herbes de Provence
Salt and freshly ground pepperto taste
8-10mini red potatoeshalved
1 1/4cupsgreen beansfresh or frozen, ends trimmed and cut into 1-inch pieces
1cup peasfresh or frozen
114-oz canwhite kidney cannellini beans, drained and rinsed
1 2828-oz canwhole plum tomatoeswith juice
3-4handfulsfresh baby spinach
n a large soup pot (5 1/2 - 6 quarts), heat olive oil over medium heat. Add onion and cook, stirring until softened. Add garlic and cook for 1 minute more. Add celery, carrots and parsnips and cook, stirring, for 3-4 minutes. Add chicken stock, thyme sprigs, Herbes de Provence and a bit of salt and pepper. Raise heat under pot to medium-high and bring stock to a boil. Lower heat to medium-low and simmer for 10 minutes. Add potatoes and green beans and simmer an additional 10-15 minutes, or until vegetables are tender.
Add frozen peas and kidney beans and simmer 5 minutes. Add tomatoes by hand-crushing them into the soup, adding the juice as well. Add the spinach. Simmer 10-15 minutes more, to allow flavours to blend. If soup is too thick, add a bit more chicken stock to thin.
Taste soup and add salt and pepper, as needed. You may also like to stir in a few more fresh thyme leaves at this point.