- 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
- 1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
- 3 cups drained and rinsed canned cannellini beans
- 1/2 cup chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- 1/2 orange, zested
- 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.
- 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.