Minestrone Celeriac Soup

1. 1

   Peel and chop all the raw veggies into bite-sized 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 the cooked beans. Add salt and pepper to taste.

2. 2

   This is one week's worth of soup. It can be stored in the refrigerator for up to five days, or frozen for later.

* Per serving · 4 servings · Values may vary.

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