By Chef Mattia Crespi
December 2020
Ingredients
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1carrot
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2 celery
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½ onion
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1 bok choy
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½ napa cabbage
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½ winter squash
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1 bell pepper
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1 can of pinto beans
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1 or 2 garlic cloves
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⅚ cherry tomato
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Parmigiano
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Extra virgin olive oil
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Dill for garnish
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Chop your vegetables in medium size pieces, (leave the beans for later).
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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.
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Wait until your vegetables are tender. The process usually takes 20-25 min, varying based on the size of the vegetable pieces.
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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.
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Enjoy