Ingredients

3 tablespoons olive oil

3 large carrots, peeled, sliced

2 medium onions, sliced

1 medium fresh fennel bulb, sliced

1 medium celery root (celeriac), peeled, sliced

1/2 head of garlic, crushed (with peel)

6 large fresh Italian parsley sprigs

3 bay leaves

1 large fresh rosemary sprig

2 large tomatoes, chopped

2 tablespoons tomato paste

16 cups water

Garlic croutons

• 2 tablespoons olive oil
• 3 large garlic cloves, minced
• 3 cups 1/2-inch cubes baguette or rustic country-style bread

Vegetable soup

• 1 cup dried cranberry beans or cannellini (white kidney beans)

• 4 small carrots, peeled, sliced
• 3 large shallots, thinly sliced
• 3 garlic cloves, minced
• 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
• 1 cup fresh edamame beans or frozen, thawed
• 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
• 1 cup 1/2-inch cubes peeled celery root (celeriac)
• 1/2 cup chopped red bell pepper
• 4 lacinato (black) kale leaves, thinly sliced crosswise
• 2 1/2-pints red and/or yellow cherry tomatoes, cut in half
• 1/2 cup chopped fresh Italian parsley

• Freshly shaved Pleasant Ridge Reserve cheese,* Parmesan cheese, or Asiago cheese

• *Pleasant Ridge Reserve cheese is available online at uplandscheese.com; 888-935-5558.

Description

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