INGREDIENTS
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4 medium Yukon gold potatoes, peeled and diced
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1 (16 ounce) can cannellini beans, drained and rinsed
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1 cup cauliflower florets
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2 medium carrots, peeled and sliced
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2 medium celery stalks, sliced
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1 medium yellow onion, chopped
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2 medium cloves garlic, minced
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5 cups chicken broth
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2 tablespoons extra virgin olive oil
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2 tablespoons fresh parsley, chopped
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1 tablespoons fresh thyme, chopped
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1/2 teaspoon pepper
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1/2 teaspoon kosher salt