Print
Ingredients
1 tbsp olive oil
3 sprigs fresh thyme
1/2 yellow onion, chopped
3 large carrots, peeled, halved lengthwise and chopped
1 medium rutabaga, peeled and cut into small cubes
1/2 head cauliflower, cut into small florets
grey sea salt
cracked black pepper
5 cups vegetable broth, homemade or store bought organic
2 bay leaves
1 cup prepared marinara, homemade or store bought
1–19 oz can white kidney or cannellini beans, drained and rinsed (I like Cento brand)
2 tbsp arugula pesto
1 head broccoli, cut into teeny tiny florets
2 cups kale, de-stemmed and roughly chopped
Instructions
First thing’s first, gather and prepare your mise en place!
Heat a large dutch oven or soup pot over medium heat. Add olive oil, onion, carrots, and thyme. Sauté for a few minutes or until onions become slightly translucent. Add rutabaga, cauliflower, sea salt, pepper, vegetable broth, and bay leaves. Cover loosely with lid (leaving a little on the side open) and cook over medium-low heat for about 30-45 minutes. You want the cauliflower and rutabaga to become super soft and begin to break down.
Remove bay leaves and thyme sprigs from soup and discard. Add marinara, beans, and pesto to pot. Stir and let simmer for about 5 minutes. Ladle about 2 cups of the soup into a blender and cover with lid. Pulse on low then increase to high and blend until smooth. Pour back into the soup pot and stir to combine. Add broccoli and kale to pot, cover and simmer for about 15 minutes or until broccoli is a bit soft.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: soup
- Method: stove top
- Cuisine: Italian