Step 1

(Skip this step if you use already cooked or canned beans). Soak the beans overnight in a large amount of water (should be at least 2 inches above the beans) or use a quick soak method: bring to boil, boil for 3 minutes, remove from heat, cover, and let stand for 1 hour. Drain and rinse.

Step 2

Discard the soak water, and add 8 cups of fresh water for cooking. In a large pot, simmer the beans with a little salt and aromatics (onion, garlic, carrot, celery, rosemary, thyme, anything you have on hand) with the pan lid half for about 45 minutes to 1 1/2 hours, until tender. Discard the aromatics leaving the cooking liquid and the beans in the pot.

Step 3

Instead of the two steps above you can simply use vegetable or chicken stock or water (8 cups) as a soup base instead of the bean cooking liquid + use already cooked or canned beans.

Step 4

In a skillet, heat the olive oil and add the carrots, celery, red onion, garlic, bay leaves, and thyme. Cook for about 8 minutes. Transfer the vegetables to the bean cooking liquid or the stock together with the cooked beans.

Step 5

Add the celeriac, sweet potatoes, canned tomatoes, and quinoa. Bring to boil, reduce to simmer, and cook for about 20 minutes. Remove bay leaves. Add salt and pepper to taste.

Step 6

Add the chopped kale and cook 5-8 minutes, until wilted. Add more water if the soup is too thick. Stir in the chopped basil just before serving. Serve in bowls sprinkling each one with some Parmesan. Enjoy!