Lemony Bean & Brassica Soup with Napa Cabbage & Dill

I cook for myself and my boyfriend, and sometimes small family gatherings. I tend to improvise often but am trying to be more controlled and organized to get consistent results with recipes.

½ lemon

1 small celery root (celeriac)

¾ cup extra-virgin Greek olive oil

1 large red onion, chopped

1 large leek, trimmed and chopped

1 small bunch Chinese celery, trimmed and chopped (with leaves)

½ small head Napa or Savoy cabbage, trimmed and finely shredded (about 3 cups)

1 large carrot, trimmed, peeled, and chopped

1 parsnip, pared and cut into a ½-inch (1½-cm) dice

1 rutabaga, peeled and cut into a ½-inch (1½-cm) dice

1 kohlrabi, trimmed and cut into a ½-inch (1½-cm) dice

4 garlic cloves

4 cups canned navy or other white beans, preferably organic (RG Note: We recommend our Marcella or Alubia Blanca beans)

10 cups vegetable broth or stock, or water

2 bay leaves

6 thyme sprigs

Fresh strained juice of 1 lemon, or more to taste

Sea salt and freshly ground black pepper

1 small bunch dill, leaves snipped or chopped

Directions at ranchogordo.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer