• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 teaspoons olive oil

  2. 1 medium onion, medium dice

  3. Kosher salt

  4. Freshly ground black pepper

  5. 2 medium carrots, medium dice

  6. 2 medium garlic cloves, finely chopped

  7. 1 celery stalk, medium dice

  8. 2 cups additional vegetables of your choice (such as red pepper, cabbage, asparagus, mushrooms, fennel, or peas), medium dice

  9. 1 bay leaf

  10. 1 pinch dried thyme

  11. 1/4 cup white wine or dry vermouth

  12. 1 quart low-sodium chicken or vegetable broth

  13. 1 pound Yukon Gold potatoes, medium dice

  14. Pesto , for garnish

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.

  2. Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.

  3. Add the celery and, if using, any hearty vegetables (such as cabbage and fennel) and the bay leaf and thyme. Season again with salt and pepper and cook an additional 5 minutes. If using, add the wine or vermouth (for some acidity) and cook, stirring occasionally, until the alcohol has reduced by about half, about 2 minutes.

  4. Add the broth, potatoes, and any quicker-cooking vegetables (such as asparagus and peas). Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes can be easily pierced with a fork, about 15 to 25 minutes. Taste and season with additional salt and pepper as needed. If you choose, serve with a dollop of pesto.

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