Minestra di Verdure
Ingredients
- One 15-oz. can cannellini beans, drained
- 2 Tbsp. extra-virgin olive oil, plus more for serving (optional)
- 8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
- 8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
- 4 medium carrots, peeled and cut into ½-in. pieces
- 3 medium zucchini, cut into ½-in. pieces
- 2 medium leeks, tops and bottoms discarded, cleaned and coarsely chopped
- 2 medium turnips, cut into ½-in. pieces
- ¼ large fennel bulb (3 oz.), coarsely chopped
- 1 Tbsp. tomato paste
- Kosher salt and freshly ground black pepper
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