Canyon Ranch Blog

Puree of White Bean & Celery Root Soup

Nutrition Information (per serving)

9 g
326 mg
24 g
5 g
6 g
0 mg
6 (¾ cup ea.)

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

  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.
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