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White Bean and Chard Soup with Spiralized Celery Root

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins


  • 1 tablespoon extra virgin olive oil
  • ¾ cup diced white onion
  • 2 carrots peeled, diced
  • 2 celery ribs diced
  • 2 large garlic cloves minced
  • ¼ red pepper flakes or more
  • salt and pepper
  • 6 cups vegetable broth low sodium (or chicken broth)
  • thyme leaves from 4 sprigs of thyme
  • 1 small celeriac peeled, Blade D, noodles trimmed
  • 1 14.5 oz can white beans drained, rinsed
  • 6 cups chopped winter chard
  • optional if not vegan: 4-6 tablespoons grated parmesan cheese to garnish


  • Heat the oil in a large pot over medium-high heat. Once oil is shimmering, add the onions, carrots, and celery. Let cook for 5 minutes or until soft, then add in the garlic, cook 30 seconds until fragrant. Season with red pepper flakes, salt and pepper and add in the vegetable (or chicken) broth.
  • Add in the thyme and bring to a boil. Once boiling, reduce heat to a medium-low simmer and add the celeriac noodles, beans, and chard. Cook for 5-7 minutes or until celeriac noodles are cooked to your preference.
  • Ladle soup into four to six bowls and top each with about a tablespoon of grated parmesan cheese, if using.

Recipe Notes

Per serving (1 out of 4 to 6) - calories: 188g, fat: 5g, saturated fat: 1g, carbs: 30g, fiber: 9g, sugars: 6g, protein: 9g, sodium: 1765mg