Soupy Sunday

Hearty Vegetable Soup
Serves 6-8

Ingredients:
2 T olive oil
3 large carrots, diced
2 large parsnips, diced
1 onion
6 cloves garlic
8 cups chicken broth
2 medium potatoes, diced
2 cups spinach
1 can cannellini beans
10 oz frozen lima beans
2 slices bread
2 t thyme
1 spring rosemary
1 bay leaf
salt and pepper to taste

Heat oil. Add carrots, parsnips, onion. Cook 5-7 minutes. Add garlic, cook about 30 seconds. Add broth, potatoes, thyme, rosemary, and bay leaf. Bring to boil. Reduce heat to low, cover, and simmer until vegetables are soft, about 15 minutes. Remove from heat. Discard bay leaf and rosemary. Transfer 3 cups solids, 1 cup broth, and bread into food processor. Puree until smooth. Stir back into pot and add spinach, cantellini beans, and lima beans. Cook about 8 minutes or until hot.