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

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Ingredients

1. 2 tablespoons olive oil
2. 1 onion, chopped
3. 1 pound carrots, halved lengthwise and cut crosswise into 1/2-inch slices
4. 1 3/4 teaspoons salt
5. 2 cloves garlic, minced
6. 1 zucchini, quartered lengthwise and cut crosswise into 1/2-inch slices
7. 1 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
8. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
9. 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
10. 1 pound Jerusalem artichokes, peeled, halved, and cut into 1/2-inch slices
11. 3 cups drained and rinsed canned cannellini beans (two 15-ounce cans)
12. 1/2 cup chopped fresh parsley
13. 1/4 teaspoon fresh-ground black pepper
14. Grated zest of 1/2 orange

1. 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.
2. 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.