INGREDIENTS
4 media
yukon gold potatoes
16 oz
cannellini beans
1 cup
cauliflower florets
2 media
carrots
2 media
celery stalks
1 medium
onion
2 medium cloves
garlic
5 cups
chicken broth
2 tbsp
extra virgin olive oil
2 tbsp
parsley
1 tbsp
thyme
1/2 tsp
pepper
1/2 tsp
kosher salt