Winter Vegetable Soup

Chunky root vegetables, hearty beans, and a flavorful, no-waste broth come together in this extra nourishing soup. (Victoria de la Maza)

A bit of chopping, simmering, and stirring is all it takes to make a healthy soup that makes me feel like the healthiest person around. Winter vegetables, a flavorful, no-waste broth enhanced with the discards, and hearty white beans make this easy dish.

Chop the vegetables as evenly as possible for even cooking and a prettier presentation.

Serve this soup with a toasted baguette or sprinkled with parmesan cheese for even more flavor.

Serves 4 to 6

• 1 onion, peeled and diced (reserve the peels)
• 2 cloves garlic, minced
• 4 celery stalks, trimmed and diced (reserve the ends and discards)
• 4 carrots, peeled and diced (reserve the peels)
• 4 parsnips, peeled and diced (reserve the peels)
• 8 cups chicken or vegetable broth
• 1/4 cup olive oil
• 2 (14.5-ounce) cans white beans, drained
• 2 bay leaves
• 1 sprig fresh thyme
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

In a stockpot over medium heat, combine the peels and discards from the vegetables and the chicken or vegetable broth. Bring to a simmer and cook for about 20 minutes. Strain and set aside.

In a large stockpot over medium heat, add the olive oil, onion, and garlic, and cook until the onion is translucent. Add the celery, carrots, and parsnips, and cook, stirring, until the vegetables caramelize slightly but are still firm. Add the beans and stir to combine well. Add the broth, bay leaves, and thyme, and season with salt and pepper.

Bring to a boil, then lower heat and simmer for about 40 minutes or until all of the vegetables are fork-tender. Taste to adjust seasonings. Remove the bay leaves and sprig of thyme before serving. Garnish with fresh parsley and/or parmesan cheese.