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

Ingredients

• 1.7 cups canned tomatoes diced with their juice one 15-ounce can canned
• 1 pound carrots halved lengthwise
• 1.5 quarts chicken broth low-sodium homemade canned
• 0.5 cup parsley fresh chopped
• 2 cloves garlic minced
• 0.3 teaspoon fresh-ground pepper black
• 1 pound jerusalem artichokes peeled halved cut into 1/2-inch slices
• 2 tablespoons olive oil 
• 1  onion chopped
• 0.5  orange zest grated
• 1.8 teaspoons salt 
• 1 slices baby squash yellow quartered
• 1 slices zucchini quartered

Equipment

• sauce pan

Directions

1. In a large saucepan, heat the oil over moderate heat.
2. Add the onion, carrots, and 1/2 teaspoon of the salt and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
3. Add the garlic, zucchini, yellow squash, broth, tomatoes, and the remaining 1 1/4 teaspoons salt; bring to a simmer.
4. 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.
5. 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.
6. 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.