Packed with vegetables, this Italian recipe for minestrone soup is both nutrient-dense and delicious. The addition of celeriac root aids in digestion.
2 sweet onions
2-4 yellow potatoes
4 celery stalks
1 celeriac root
1/2 bag mini carrots
1/2 butternut squash (optional)
1 can white beans (Eden Organic BPA-free cans)
Peel and chop all veggies into squares. Fill a large stock pot with water and add the veggies. Bring to a boil, then lower to medium heat. Cook at a medium boil, partially covered, for two hours. Remove from heat and add cooked beans. This is one week’s worth of soup. It can be stored in the refrigerator for up to five days, or freeze for later.