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Minestrone Celeriac Soup
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Description
Packed with vegetables, this Italian minestrone soup is both nutrient-dense and delicious. The addition of celeriac root aids in digestion.
Ingredients
- 2 Sweet Onions
- 3 Yellow Potatoes
- 6 whole Carrots, Organic And Washed
- 1 Celeriac Root
- 2 Zucchini
- 4 stalks Celery
- ½ Butternut Squash (optional)
- 1 can (10 Oz. Size) White Beans (Eden Organic BPA-free Cans), Drained And Rinsed
- Sea Salt, to taste
- Pepper To Taste
Preparation
Peel and chop all the raw veggies into bite-sized squares. Fill a large stock pot with water and add the veggies. Bring to a boil, then lower to medium heat. Cook at a medium boil, partially covered, for two hours. Remove from heat and add the cooked beans. Add salt and pepper to taste.
This is one week’s worth of soup. It can be stored in the refrigerator for up to five days, or frozen for later.
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