Autumn White Bean Soup

Ingredients:

• 4 medium golden potatoes, diced into 1/2 inch chunks
• 3 16 ounce cans white kidney beans, drained
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 medium white onion, diced
• 5 cups chicken broth
• 8 ounce package diced ham
• 2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons minced garlic
• 2 tablespoons dried parsley
• 1 tablespoon dried thyme leaves
• 1 teaspoon pepper

Directions:

1. Heat olive oil in a large stockpot over medium heat.
2. Add in onions and thyme. Cook until onions are translucent, about 5 minutes.
3. Add in carrots and celery. Cook until veggies are tender, about 8 minutes.
4. Add garlic and sauté for 1 minute.
5. Pour in chicken broth and bring to a low simmer.
6. Add beans and potatoes. Cook on medium heat for 10-15 minutes until potatoes are fork tender.
7. Reduce heat to a low simmer. Add parsley and season with salt and pepper.
8. Serve warm.

*Store in an airtight container in refrigerator for up to 2 days.

Serves: 6-8