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.