Root Vegetable Soup

Another hearty winter soup to warm the body!

2-3 tablespoons extra virgin olive oil
1 medium carrots, chopped
2 medium onions, diced
2 stalks celery, chopped
5 cloves garlic, peeled and minced
2 small red potatoes, scrubbed and chopped
1-2 small to med. Rutabaga, peeled and chopped
1-2 parsnips, peeled and chopped
1 can or 1-2 cups cooked white, pinto or cannellini beans
1-2 tablespoons white miso paste
1 fennel bulb, cored and chopped
6-7 cups water
Salt and pepper to taste

Heat the oil in a soup pot on medium heat. Sauté the onions, celery and garlic stirring frequently. When the onion is translucent add all of the other vegetables. Stir to coat. Add the water, it should cover the vegetables completely feel free to add more if needed. Cover and bring to a boil. Reduce and simmer for 45-60 minutes. Add the beans at any time. I take some of the broth and blend the beans as I have a child who won’t eat whole beans. It’s delicious either way.
Dissolve the miso paste in ½ cup of the broth from soup; turn off the heat to stir it in. Miso looses its nutritional value when boiled so be mindful when heating or reheating. Salt and pepper to taste.
You may garnish this soup with parsley, scallions, or a good Italian cheese. Pepper flakes are nice for those who like a little more zest.
This soup is good pureed as well.
Enjoy!

The core of this recipe is from a book titled "If The Buddha Came To Dinner" which is a great resource for anyone wanted to eat more healthfully.