INGREDIENTS3 large carrots2 large parsnips2 small onions2 medium russet potatoes, peeled2 tablespoons vegetable oilreserved carrots, parsnips, and onions6 cloves garlic, minced8 cups low-sodium chicken broth2 teaspoons minced fresh thyme leaves1 bay leafpinch rosemaryreserved potatoes2 slices (hearty) white bread, lightly toasted2 cups curly spinach, stemmed and chopped1 (14.5-ounce) can cannellini beans, drained and rinsed1 (10-ounce) package frozen baby lima beans or frozen peas1 tablespoon balsamic vinegar1 teaspoon salt, or to taste½ teaspoon pepper, or to tastePREPARATIONPeel and slice carrots, parsnips, and onions into 1/2-inch pieces. Reserve in a bowl.Dice potatoes and reserve in a small, separate bowl.Heat oil in a large stockpot over medium-high heat until shimmering, about 3 minutes.Add carrots, parsnips, and onions and cook until softened and just starting to brown, about 5 minutes.Add garlic and cook until fragrant, about 1 minute.Add chicken broth, thyme, bay leaf, rosemary, and reserved potatoes. Bring to a boil.Reduce heat to low, cover, and simmer until vegetables are soft, about 15 minutes.Remove bay leaf and discard.Using a ladle or strainer, remove 3 cups of solids from pot and transfer to a food processor. Add 1 cup of broth from pot.Tear bread in small pieces and add to food processor. Puree with vegetables and stock until smooth.Pour puree back into pot.Add spinach, cannellini beans, and lima beans or peas to pot and cook over medium heat until heated through, about 10 minutes.Remove from heat and add balsamic vinegar, salt, and pepper.Recipe credit: Make Better Food / CC BYPhoto credit: Nathalie Jolie