from Recipes from the Root Cellar by Andrea Chesman

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 onion, diced
• 1 celery root, peeled and diced
• 1 carrot, peeled and diced
• 4 garlic cloves, minced
• 6 cups vegetable broth, chicken broth, or turkey broth
• 1 quart crushed tomatoes or tomato puree, or 1 (28-ounce can)
• 3 cups thinly sliced green or savoy cabbage, or kale (remove and discard tough stems from kale)
• 1 ½ cups cooked white beans (cannelloni, navy, pea) or

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