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Add a photoThis is a very comforting dish to serve in this chilly weather.
With Love,
Catherine
xo
Ingredients
- 1 fresh celery root
- 3 carrots â chopped
- 1 healthy handful of Italian parsley â chopped
- 1 red onion - chopped
- 4 cups chicken broth
- 1 Jalapeño â chopped
- 1 bell pepper â chopped
- 7 whole cloves
- 29 oz. can of Cannellini beans - drained
- 1 lb. of bacon
- Olive oil â for drizzling
- 1 cup rice â uncooked
Directions
- Clean outside of celery root and cut off end pieces. Place in pot covered with water and tablespoon of salt. Simmer for 40- 45 minutes.
- Remove from water cut off outer skin and then dice.
- Heat a soup pot with a drizzle of olive oil. Add the chopped celery root, carrots, onion, Jalapeño and bell pepper. Simmer for a few minutes. Add the chicken broth, cloves and Italian parsley. Simmer on low while preparing the bacon and rice. Before serving this dish, pick out the 7 cloves.
- Add the cannellini beans to the broth before serving.
- Serve over rice topped with the crispy bacon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 509g | |
| Recipe makes 6 servings | |
| Calories 633 | |
| Calories from Fat 321 | 51% |
| Total Fat 35.61g | 45% |
| Saturated Fat 11.7g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 1363mg | 57% |
| Potassium 869mg | 25% |
| Total Carbs 55.65g | 15% |
| Dietary Fiber 11.0g | 37% |
| Sugars 7.21g | 5% |
| Protein 21.44g | 34% |
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