Friday, March 23, 2012

Celery Root, Cabbage, White Bean, and Potato Soup

I realize that for some of you who are experiencing very warm early spring weather, soup might not appeal to you, but for those of us on the West Coast where things are still slightly rainy/snowy/cloudy, a big bowl of soup can be just what you feel like for dinner. The picture here probably doesn't do the flavors of this soup justice - while simple, the way the celery root, cabbage, potato, and white bean work together is superb, and even better with a topping of parmesan cheese and a drizzle of olive oil to finish it off. I've been getting more cabbage in my CSA box which has inspired me to try to use it in different ways, but my favorite way to use it is still in soup. Even if you think you don't like cabbage, give this a try.  It has become one of the very few things I make which I actually repeat. You can also make this without the celery root if you can't find it and just use more potatoes.

Active Time: 30 minutes
Total Time: 1 hour

Serves 4-6

Extra virgin olive oil
2 lb. celery root, peeled and diced into small pieces
1/2 lb. yukon gold potatoes, diced
3 cloves garlic, minced
2 c. spring onions or leeks, sliced
1/2 of one large or 1 small head of cabbage, sliced into strips and roughly chopped
1 15oz. can cannelini beans, rinsed and drained
5 c. low sodium vegetable broth
Kosher salt
Black pepper
Freshly grated parmesan cheese, for serving

Heat 2T olive oil in a large stockpot or dutch oven over medium heat. Add the onions/leeks and garlic and saute for about 2-3 minutes until starting to soften. Add the celery root and potatoes, a pinch of salt, and some freshly ground black pepper. Saute for about 10 minutes more, stirring occassionally, Add the stock and scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a boil, then reduce heat to a medium-low simmer. Add the cabbage and stir to incorporate, then add the beans and 1t. salt. Simmer for another 20-30 minutes, or until the potatoes and celery root are tender. Taste for additional seasoning (even low-sodium stocks vary), then ladle into bowls and top with the freshly grated parmesan cheese and a drizzle of olive oil.

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