Carrot Squash And Jerusalem Artichoke Soup Recipe Recipes Net

Ingredients

2tbspolive oil

1onion

1lbcarrots

1¾tspsalt

2clovesgarlic

1zucchini

1yellow squash

6cupschicken broth,canned, low-sodium, or homemade stock

1cuptomatoes with their juice,(1 15 oz can), canned, diced

1lbJerusalem artichokes

3cupscannellini beans,(2 15 oz cans), drained, rinsed, canned

½cupfresh parsley,chopped

¼tspfresh ground black pepper

orange zest,(from ½ orange) grated

In a large saucepan, heat the oil over moderate heat.

Add the onion, carrots, and ½ teaspoon of salt and cook, stirring occasionally, for about 5 minutes until the vegetables start to soften.

Add the garlic, zucchini, yellow squash, broth, tomatoes, and the remaining 1¼ teaspoons salt. Bring to a simmer.

Add the Jerusalem artichokes and return to a simmer.

Reduce the heat and simmer, partially covered, for about 10 minutes until the vegetables are tender.

Stir in the beans, parsley, pepper, and orange zest.