Pub date
2007-05-03
Carrot, Squash, and Jerusalem-Artichoke Soup with White Beans
Source: Editor:Alex Read:
Carrot, Squash, and Jerusalem-Artichoke Soup with White Beans
1. Ingredients
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- 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 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
- 3 cups drained and rinsed canned cannellini beans
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- 1/2 orange, zested
- 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.
Yield: 4 servings
3. Still Hungry?
Notes:
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.
Wine
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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