- 1 medium onion
- 5 clove garlic
- 1 medium celery root
- 2 medium carrot
- 2 medium parsnips
- 1/3 cup olive oil
- 28 ounce crushed tomatoes, canned
- 1/2 cup chopped parsley, fresh
- 1 teaspoon rosemary, dried
- 1 teaspoon sage, ground
- 1/4 teaspoon thyme, dried
- 6 cup water
- 4 cup, chopped kale
- 15 ounce white beans, canned
- 1/4 cup Parmesan cheese, grated
- 4 slice bread, french
- 4 medium peach
- Chop onion. Slice garlic (this makes the garlic milder in taste). Peel off rough edges of celery root and chop into 1/2 inch pieces. Peel carrots and parsnips; cut into 1/2 inch pieces.
- Heat oil in a large stock pot over low. Cook onion until translucent. Add garlic and cook for 1-2 minutes or until fragrant. Add the root veggies and undrained tomatoes; stir to combine.
- Chop parsley and add to pot along with rosemary, sage and thyme (If using fresh herbs, wrap them up together with kitchen twine or floss and remove before serving).
- Add 6-8 cups of water, enough to completely cover the veggies. Bring to a simmer over medium heat. Cover and reduce heat to low; cook 45 minutes or until vegetables are tender.
- Meanwhile, chop kale, drain and rinse beans, and slice peaches. Add kale and beans to soup and cook an additional 15 minutes.
- Sprinkle each bowl of soup with freshly grated Parmesan. Serve with bread and peach slices on the side.
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie