Market Basket Soup

• 1 tablespoon olive oil
• 1 large kohlrabi bulb, peeled and chopped
• 4 celery ribs, chopped
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 3 garlic cloves, minced
• 1 teaspoon salt
• 1 teaspoon coarsely ground pepper
• 6 cups vegetable stock or water
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 2 bay leaves
• 2 medium tomatoes, chopped
• 2 tablespoons minced fresh parsley
• 2 tablespoons minced fresh tarragon or 3/4 teaspoon dried tarragon
• 2 tablespoons minced fresh thyme or 3/4 teaspoon dried thyme

1. 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.
2. 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.

olive oil, kohlrabi bulb, celery, onions, carrots, garlic, salt, ground pepper, vegetable stock, beans, bay leaves, tomatoes, parsley, tarragon, thyme

Taken from www.tasteofhome.com/recipes/market-basket-soup/ (may not work)