Navy Bean And Celery Root Soup

• 1 cup navy beans
• 1 celery root (about one-half pound) peeled and cut into quarter-inch dice
• 4 medium-sized tomatoes, peeled and minced
• 1 medium-sized onion, peeled and diced
• 3 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• Coarse salt and freshly ground pepper to taste
• 4 teaspoons white distilled vinegar or lemon juice, or to taste
• 2 tablespoons extra-virgin olive oil

1. Put the beans and four cups water in a pot and bring to boil.
2. Cover, turn heat to low and simmer for two minutes.
3. Turn off the heat and let the pot sit, covered, for one hour.
4. Bring the contents of the pot to boil again.
5. Cover, turn heat to low and simmer for 45 minutes.
6. Add the celery root, tomatoes, onion, garlic and parsley.
7. Crush the rosemary and thyme together and add along with one cup water.
8. Bring to a boil.
9. Cover, turn heat to low and simmer for 20 minutes.
10. Uncover and add the salt, some black pepper, the vinegar or lemon juice, as well as the oil.
11. Cook, uncovered, on low heat, for another 15 minutes, stirring the soup every now and again, and also mashing some of it against the side of the pot with the back of a large spoon.
12. If the soup seems too thick, thin it out with some water.

navy beans, celery root, tomatoes, onion, garlic, parsley, rosemary, thyme, salt, white distilled vinegar, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/1464 (may not work)