Combine olive oil and 3 carrots for a nourishing main course

Cooktop Cove: Combine olive oil and 3 carrots for a nourishing main course

By Audrey Michels

This is the kind of soup that makes winter worth it. The best part about it is it’s totally personalize-able. Use these proportions as a guide and customize the recipe to your own taste (or to what you have on hand). Not a fan of parsnips? Substitute in potatoes, rutabaga — any root vegetable you like. You could even add some leeks or shallots if you prefer them to the traditional onion and garlic.

Or add anything that’s rattling around the back of your pantry or getting freezer burn at the bottom of your freezer, such as frozen vegetables, an extra can of diced tomatoes or even a second type of bean. Serve it with crusty bread on the side and grated cheese on top for the ultimate comfort food experience.

Vegetarian winter white bean soup with root vegetables

15 minutes

30 minutes

45 minutes

2 tablespoons olive oil

1 sweet onion, diced

Salt and pepper to taste

3 cloves garlic, minced

1 teaspoon fresh thyme

1 teaspoon dried oregano

3 carrots, peeled and diced

2 stalks celery, peeled and diced

2 parsnips, diced

2 tomatoes, chopped

4 cups vegetable stock

2 cans (15 ounces) white navy beans, drained

2 cups spinach

Place a large pot over a medium-high heat and add the olive oil.

Once it's shimmering, add the onion and a pinch of salt and sauté until translucent.

Add the garlic and sauté 1 additional minute, or until fragrant but not yet browned.

Lower the heat to medium and add the thyme, oregano, carrots, celery and parsnips. Cook about 5 minutes, or until the vegetables begin to soften.

Add the tomatoes and cook one additional minute.

Add the vegetable stock and bring the mixture to a boil before seasoning with salt and pepper.

Cover and let simmer about 15 minutes before adding the beans.

Cook an additional 5 minutes.

Add the spinach and stir just until wilted.

Serve immediately.