Carrot, Squash and Jerusalem Artichoke Soup with White Beans

  • Active Time 20m
  • Total Time 20m

Serves 4

Colorful vegetables brighten our satisfying, brothy soup. If Jerusalem artichokes (also called sunchokes) aren't available in your area, substitute another flavorful, slightly starchy vegetable such as parsnips or turnips, or simply increase the quantities of the other vegetables in the soup.

ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 pound carrots, halved lengthwise and cut crosswise into 1/2 inch slices
  • 1 3/4 teaspoons salt
  • 2 cloves garlic, minced
  • 1 zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
  • 1 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
  • 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  • 1 2/3 cups canned diced tomatoes with their juice (1 15-ounce can)
  • 1 pound Jerusalem artichokes, peeled, halved and cut into 1/2-inch slices
  • 3 cups drained and rinsed canned cannellini beans (2 15-ounce cans)
  • 1/2 cup chopped fresh parsley
  • 1/4 teaspoon fresh-ground black pepper
  • Grated zest of 1/2 orange

directions

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.

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.

Tip: 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. 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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2964

nutrition information per serving

443 calories; 8g total fat; 0mg cholesterol; 1876mg sodium; 70g carbohydrates; 16g fiber; 23g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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