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 (one 15-ounce can)
- 1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
- 3 cups drained and rinsed canned cannellini beans (two 15-ounce cans)
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- Grated zest of 1/2 orange
Description
Food & Wine
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