One of our favorite soups is also one of the healthiest. Our Fall Harvest Vegetable Soup is packed full of fiber from the root vegetables and beans, Vitamin A from the carrots, and sweet potatoes, and Vitamin C and Potassium from the cabbage and fennel. This soup is hearty yet simple and is perfect with a mix green salad, and a chunk of hearty whole grain bread, on a chilly fall evening! Enjoy!

Fall Harvest Soup

¼ LB Sliced Pancetta or Bacon, Chopped
1 tsp Extra Virgin Olive Oil
1 Medium Onion Chopped
1 Small Fennel Bulb Chopped in ¼ Inch Pieces
1 Medium Turnip, Peeled & Cut Into ½ inch Pieces
3 Medium Carrots, Peeled & Cut Into ½ inch Pieces
¼ Small Green Cabbage, Cored & Chopped (About 2 Cups)
3 Medium Parsnips, Peeled & Cut Into ½ inch Pieces
1 Medium Yam, Peeled and Cut Into ½ Inch Pieces
2 Sprigs Fresh Thyme
1 Bay Leaf
9 Cups Chicken Stock
2 Cups Cooked White Beans (Navy or Cannellini)

Cook pancetta in oil in a 7 to 9 quart heavy pot over medium heat. Stir occasionally until just beginning to brown. Stir in onion, fennel, turnip, carrot, cabbage, and parsnips. Coo until cabbage is wilted, about 5-7 minutes. Add yam, bay leaf, thyme, salt and chicken stock. Bring to a boil. Reduce heat and simmer 10 minutes. Add white beans and simmer until vegetables are tender.

Prepare Pistou while the soup is simmering.

Pistou:
3 cloves garlic
½ tsp kosher salt
½ Cup fresh basil leaves
¼ cup extra virgin olive oil
1/3 Cup grated parmesan cheese

Mince the garlic and blend with basil in food processor until the basil is finely chopped. Add oil, salt and cheese. Puree until well blended.

To serve, top soup with pistou and serve with crusty bread.