Carrot, Squash, and Jerusalem-Artichoke Soup with White Beans

Food & Wine
Colorful vegetables brighten our satisfying, brothy soup. If Jerusalem artichokes (also called sunchokes) aren't available in your area, substitute another flavorful, slightly starchy vegetable such as parsnips or turnips, or simply increase the quantities of the other vegetables in the soup.


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2 tablespoons olive oil
1 onion, chopped
1 pound carrots, halved lengthwise and cut crosswise into 1/2-inch slices
1 3/4 teaspoons salt
2 cloves garlic, minced
1 zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
1 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
1 1/2 quarts canned low-sodium chicken broth or homemade stock
1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
3 cups drained and rinsed canned cannellini beans (two 15-ounce cans)
1/2 cup chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
Grated zest of 1/2 orange


1. In a large saucepan, heat the oil over moderate heat. Add the onion, carrots, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.

2. Add the garlic, zucchini, yellow squash, broth, tomatoes, and the remaining 1 1/4 teaspoons salt; bring to a simmer. Add the Jerusalem artichokes and return to a simmer. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes. Stir in the beans, parsley, pepper, and zest.

Wine Recommendation: The soft nutty flavors and rich texture of pinot gris beautifully complement the earthy sweetness of this tasty soup. Try one from a well-known Alsace producer such as Trimbach, Sparr, Beyer, or Hugel.

Notes: If you don't want to tackle the job of peeling knobby Jerusalem artichokes, just scrub them well with a vegetable brush under running water and leave the peel on.

Created date

June 2004