Puree of White Bean and Celery Root Soup

Ingredients

• 1 cup dry white cannellini beans, soaked overnight

• 10 oz celery root (approx 2 cups chopped)

• 1/4 cup extra-virgin olive oil

• 1 1/2 qt water

• 1 tsp sea salt

• 1/2 tsp freshly ground black pepper

Instructions

1. Peel and chop celery root. In a large sauce pot or stock pan, sauté celery root in olive oil for 5 to 7 minutes, or until it starts to brown and caramelize.

2. Add beans and water to the pot and cook uncovered for 45 minutes, or until beans are soft.

3. Pour in a blender container and puree until smooth. Stir in salt and pepper.