Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) olive oil

  2. 1 onion , chopped

  3. 1 pound(s) carrots , halved lengthwise and cut crosswise into 1/2-inch slices

  4. 1 3/4 teaspoon(s) salt

  5. 2 cloves garlic , minced

  6. 1 zucchini , quartered lengthwise and cut crosswise into 1/2-inch slices

  7. 1 yellow squash , quartered lengthwise and cut crosswise into 1/2-inch slices

  8. 1 1/20 quart(s) canned low-sodium chicken broth or homemade stock

  9. 1 2/3 cup(s) canned diced tomatoes with their juice (one 15-ounce can)

  10. 1 pound(s) Jerusalem artichokes , peeled, halved, and cut into 1/2-inch slices

  11. 3 cup(s) drained and rinsed canned cannellini beans (two 15-ounce cans)

  12. 1/2 cup(s) chopped fresh parsley

  13. 1/4 teaspoon(s) fresh-ground black pepper

  14. Grated zest of 1/2 orange

Instructions Jump to Ingredients ↑

  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. 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.

  4. 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.


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