Autumn Vegetable Soup


  • 4 medium Yukon gold potatoes, peeled and diced
  • 1 16 ounce can cannellini beans, drained and rinsed
  • 1 medium turnip, diced
  • 2 medium carrots, peeled and sliced
  • 2 medium celery stalks, sliced
  • 2 cloves garlic, minced
  • 5 cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste


  1. Heat olive oil in a large pot over medium heat. Add onions and thyme and cook until onions are translucent, about 5 minutes.
  2. Add carrots and celery, cook until vegetables are soft. Add garlic and cook an additional minute.
  3. Add vegetable broth and bring to a boil. Reduce heat to simmer and add cannellini beans, potatoes and turnips.
  4. Cook 15 to 20 minutes or until potatoes and turnips are tender. Add parsley and season to taste with salt and pepper.