This basic recipe is from Saveur and is a great clean start to 2024! I have added a few herbs and used some stock and a Parmesan rind to help flavor the broth a bit more, but this is optional and if you want a vegan soup just disregard. I love the array of mixed vegetables that combine beautifully in this thick stew. The purée of beans is a great natural thickener for the soup and a perfect companion with some sourdough. Cheers to 2024!

Ingredients:

  • 1 1/2 cups cooked cannellini beans (I prefer to boil my own, but canned work as well)
  • 2 -4 tablespoons extra-virgin olive oil, plus more for serving (optional)
  • 8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
  • 8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
  • 4 medium carrots, peeled and cut into ½-in. pieces
  • 3 medium zucchini, cut into ½-in. pieces (combination of yellow and green)
  • 2 medium leeks, tops and bottoms discarded, cleaned and diced
  • 4 minced cloves garlic
  • 2 medium turnips, cut into ½-in. pieces
  • 1 fennel fennel bulb about 1/2 cup, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon freshly chopped thyme
  • 2-3 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • 4 cups or so vegetable stock (homemade or store bought)
  • 1 Parmesan rind (optional)
  • Chopped fresh tomato for serving (optional)
  • Chopped parsley for serving (optional)

Instructions:

In a small bowl, using a potato masher, processor or blender, purée ½ cup of the beans with ½ cup of stock or water and set aside.

In a large pot set over medium heat, add the oil and sauté leeks for several minutes with a little salt and pepper until tender and translucent. Add celery root, squash, carrots, zucchini,turnips, garlic fennel and fresh and dried herbs and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.

Stir in the puréed and whole beans, the tomato paste, and 4 cups of vegetable stock and Parmesan rind (if using) and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding more liquid as needed to maintain a thick, soupy texture, until the vegetables are fully soft (about 45 minutes). Remove Parmesan rind before serving. Divide evenly among bowls and drizzle with extra olive oil and garnish with diced tomato and fresh parsley. if desired.

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