By Chef Mattia Crespi

December 2020

Ingredients

  • 1carrot
  • 2 celery
  • ½ onion
  • 1 bok choy
  • ½ napa cabbage
  • ½ winter squash
  • 1 bell pepper
  • 1 can of pinto beans
  • 1 or 2 garlic cloves
  • ⅚ cherry tomato
  • Parmigiano
  • Extra virgin olive oil
  • Dill for garnish
  • Chop your vegetables in medium size pieces, (leave the beans for later).
  • Toss the vegetables in a tall pot and cover your vegetables with cold water. Bring to boil and wait 10 min before pouring the can of beans (including the beans water) into the pot.
  • Wait until your vegetables are tender. The process usually takes 20-25 min, varying based on the size of the vegetable pieces.
  • When the vegetables are tender, turn off the fire and let it cool down a little bit. Use the immersion blender or a regular blender to blend all your vegetables with the water until you get a smooth texture. Turn on the fire again and bring to a boil and wait until you reach a creamy consistency.
  • Enjoy

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