Source: Recipes from the Root Cellar by Andrea Chesman
2 T extra virgin olive oil
1 onion, diced
1 carrot, peeled and diced
4 garlic cloves, minced
6 cups stock
1 celery root, peeled and diced
1 quart crushed tomatoes or tomato puree
3 cups cabbage or kale, thinly sliced and tough stems removed
1 1/2 cups cooked white beans
1 t dried rosemary
1 t dried thyme
1 cup small pasta
salt and freshly ground black pepper
Heat the oil in a large soup pot over medium heat. Add the onion, celery root, carrot and garlic and sauté until the vegetables are slightly tender, about 3 minutes. Add the stock, tomatoes, cabbage/kale, beans, rosemary and thyme. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 30 minutes. Return the soup to a boil. Add the pasta and boil gently until the pasta is tender. about 10 minutes. Season with salt and pepper and serve hot.