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