Celeriac and beans soup

This is a very simple and fast recipe that can be both vegetarian or vegan (it’s enough not to put the cheese at the end, and it remains tasty anyway), perfect for the still quite cold italian evenings.

Time of cooking

30 minutes


2/4 people (depending on your choose to serve it as a starter or as a main course)

What did I use

a pot, a ladle, a cutting board, a knife, a colander, a non-stick pan


Celeriac: half

Beans in tomato sauce: 1 can, about 400 gr with the sauce

Basil and parsley, minced as required

Black pepper

Oregano, chili pepper to taste

Onion: half

(Minced Grana Padano or Parmesan: a full spoon)

Olive oil: a full spoon

Old bread (I used whole grain and 5 cereals & seeds’ bread)

How did I do

I cleaned and roughly mince the onion. I made a sautéed with it and clean garlic in oil. I cleaned and cut celeriac in little slices.

I put them in the pot covered with water and kept them to boil with basil, parsley, salt, pepper and the tomato sauce of the beans.

I let it boil, covered with the lid, for about 20 minutes.

I added beans, chili pepper and oregano (and cheese if one wants) and I let it cook for 5 to 10 minutes more.

I turned off the fire and add oil , I mixed and let it stand for few minutes more with the lid before serving.

I cut the slices of old bread in little cubes and I toasted them on the pan. I served my soup with the crostini, decorating it with few of them.

Buon appetito!

Celeriac and beans soup

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