White Bean and Chard Soup with Spiralized Celery Root
Prep Time 15mins
Cook Time 15mins
Total Time 30mins
1tablespoonextra virgin olive oil
¾cupdiced white onion
2large garlic clovesminced
¼red pepper flakes or more
salt and pepper
6cupsvegetable brothlow sodium (or chicken broth)
thyme leaves from 4 sprigs of thyme
1small celeriacpeeled, Blade D, noodles trimmed
1 14.5ozcan white beansdrained, rinsed
6cupschopped winter chard
optionalif 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.
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