Celery Soup

Alas, I have no picture.  But I wanted to share this soup recipe that I ripped out of an old issue of House Beautiful.  The owners are Jewels and Jill Elmore.  It’s basically a vegetable soup so feel free to add other veggies that you have on hand.  I listed the recipe as I would make it which is a little altered from the original.

Jewels’ Favorite Soup Jill Makes
2 cans (15 ounces each) cannelloni beans, drained and rinsed
3 cups chicken stock, vegetable stock, or water  (I use water with a Goya chicken packet)
2 cloves garlic, sliced
1 Tbsp. extra-virgin olive oil
1 medium onion, chopped in a medium dice
1 rib celery, chopped in a medium dice  (food processor does this nicely)
2 ripe tomatoes, cut into small pieces
1 tsp. sea salt or kosher salt
1/4 cup fresh parsley, roughly chopped  (I don’t use fresh)
Parmesan cheese, grated

Directions

1. Place beans, stock, and garlic in a large pot on the stove. Bring to boil, reduce heat to low and continue cooking for 20–30 minutes, stirring occasionally.

2. Meanwhile, heat a large skillet over medium-high heat. When the skillet is warm, add the olive oil and sauté the onion and celery for 5–6 minutes until soft and translucent. Next, add the tomatoes and salt and continue to cook another 3–4 minutes.

3. Add the vegetable mixture and parsley to beans. Cook another 15 minutes or so to meld flavors together. Serve with Parmesan cheese.

Serves 3-4

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Hi! We're Candice & Andy, writing about our kids Tristan & Delaney and our life in Western Pennsylvania.
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