Celery is a vegetable native to mediterranean and middle east, and was traditionally been used as a medicinal plant to treat conditions such as toothaches, gout, anxiety and arthritis. This recipe is hearty, warming, and rich in immune-supporting nutrients like Vitamin A, perfect for these cooler months.
Hearty Vegetable Soup
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Celery is a vegetable native to mediterranean and middle east, and was traditionally been used as a medicinal plant to treat conditions such as toothaches, gout, anxiety and arthritis. This recipe is hearty, warming, and rich in immune-supporting nutrients like Vitamin A, perfect for these cooler months.
Author:Cailie Ford
Ingredients
-
2 carrots, diced
-
3 celery stalks, thinly sliced
-
1 brown onion, diced
-
3 garlic cloves, sliced
-
1 x 400g tin tomatoes
-
2 rosemary sprigs, stemmed & chopped
-
6 cups vegetable stock or broth
-
2 x 400g can cannellini beans
-
1 bunch silverbeet, stemmed & sliced
-
1 tbsp olive oil
-
Parmesan cheese for grating (optional)
Directions
In a large pot over medium heat, add olive oil. Add the celery, carrots, onion, rosemary and cook for about 8 min, stirring occasionally, until onions are tender. Stir in the stock and bring to a simmer.
Stir in the cannellini beans, tomatoes, garlic and silverbeet and cook for around 5min. Season to taste with salt & pepper.
Ladle the soup into bowls, drizzle with oil and finely grate the parmesan over if desired, and serve with crusty bread, if you wish.
TIP: To reduce waste, save the chopped celery tops in a zip-lock bag in the freezer, and add to soups, broths or stews.
