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