Puree of White Bean & Celery Root Soup

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
175
protein 
9 g
sodium 
326 mg
carbohydrates 
24 g
fat 
5 g
fiber  
6 g
cholesterol 
0 mg
Servings 
6 (¾ cup ea.)
Ingredients 

1 cup dry white cannellini beans, soaked overnight
10 oz celery root (approx 2 cups chopped)
¼ cup extra-virgin olive oil
1½ qt water
1 tsp sea salt
½ tsp freshly ground black pepper

Instructions 
  1. Peel and chop celery root. In a large sauce pot or stock pan, sauté celery root in olive oil for 5 to 7 minutes, or until it starts to brown and caramelize. 
  2. Add beans and water to the pot and cook uncovered for 45 minutes, or until beans are soft.
  3. Pour in a blender container and puree until smooth. Stir in salt and pepper.
     
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.