Ingredients
1 tablespoon olive oil1 large kohlrabi bulb, peeled and chopped4 celery ribs, chopped2 medium onions, chopped2 medium carrots, chopped3 garlic cloves, minced1 teaspoon salt1 teaspoon coarsely ground pepper6 cups vegetable stock or water2 cans (15-1/2 ounces each) great northern beans, rinsed and drained2 bay leaves2 medium tomatoes, chopped2 tablespoons minced fresh parsley2 tablespoons minced fresh tarragon or 3/4 teaspoon dried tarragon2 tablespoons minced fresh thyme or 3/4 teaspoon dried thyme
Preparation
In a stockpot, heat oil over medium-high heat. Stir in kohlrabi, celery, onions and carrots; cook 5 minutes or until onions are softened. Add garlic, salt and pepper; cook and stir 5 minutes.
Stir in stock, beans and bay leaves. Bring to a boil over medium-high heat. Reduce heat; simmer, covered, until vegetables are tender, 20-25 minutes. Add remaining ingredients; simmer 5 minutes more. Discard bay leaves.
