I found this recipe, originally an Italian stew, at the back of in style magazine. I left off the cheese and bread from the recipe and turned it into a soup. The results were phenomenal.
Serves 12
1/3 cup extra virgin olive oil 1 medium onion chopped 5 garlic cloves thinly sliced 1 small celery root, peeled and cut into ½ inch cubes, about 2 cups 2 large carrots peeled and cut into ½ inch cubes, about 1 cup 3 medium parsnips peeled and cut into ½ inch cubes, about 2 cups ½ tsp crushed red pepper *increase amount depending on desired spiciness 2 cans of 28oz crushed tomatoes ½ bunch flat leaf parsley 2 rosemary sprigs 2 sage sprigs 5 thyme sprigs 1 15 oz can of large lima beans (aka butter beans), rinsed and drained salt and pepper to taste
Directions
Heat olive oil in large stock pot over low heat. Add onion and cook, stirring, until soft and translucent, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in root vegetables, red pepper flakes, and tomatoes. Gather parsley, rosemary, sage and thyme into a bunch and tie with kitchen twine. Add to the pot. Add enough water to cover the vegetables (about 8 cups). Bring to a simmer over moderately high heat. Cover and reduce the heat to low, simmer for 1.5/2 hours. Add kale, and cook until it is wilted. Approximately 10 minutes before serving, add the beans so that they are heated through. Serve immediately and enjoy.
