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.

How to Make It

Step 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.

Step 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.

Step 3

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.

Step 4

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.

Quick from Scratch Vegetable Main Dishes

Ratings & Reviews

StephanieLark's Review

March 13, 2014
I love brothy soups and this one is really excellent. Jerusalem artichokes are simply divine, if I can find them at the store or farmer's market I snatch them up. They aren't pretty, and are a bit difficult to peel (especially the small ones) but very worth it. This recipe makes WAY more then 4 servings. I usually add another 2-3 cups of broth, but if you like a thicker soup then you don't need the extra broth. The orange zest added in at the end of the cooking is a MUST. Adds a bright, citrus flavor without and orangy flavor. Really a beautiful way to finish the soup!