Market Basket Soup

I use kohlrabi in this soothing veggie soup. The veggie has a mellow broccoli-cabbage flavor and can be served raw, but I like it best in a warm bowl of this happiness.

—Kellie Foglio, Salem, WI

Prep: 25 min. • Cook: 40 min. • Makes: 11 servings

• 1 Tbsp. 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 tsp. salt
• 1 tsp. coarsely ground pepper
• 6 cups vegetable stock or water
• 2 cans (15 ½ oz. each) great northern beans, rinsed and drained
• 2 bay leaves
• 2 medium tomatoes, chopped
• 2 Tbsp. minced fresh parsley
• 2 Tbsp. minced fresh tarragon or ¾ tsp. dried tarragon
• 2 Tbsp. minced fresh thyme or ¾ tsp. dried thyme

1. 1. In a stockpot, heat the oil over medium-high heat. Stir in kohlrabi, celery, onions and carrots; cook for 5 minutes or until the onions are softened. Add the garlic, salt and pepper; cook and stir 5 minutes.
2. 2. Stir in the 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 the remaining ingredients; simmer 5 minutes more. Discard bay leaves.

1 cup: 110 cal., 2g fat (0 sat. fat), 0 chol., 664mg sod., 19g carb. (3g sugars, 6g fiber), 5g pro. Diabetic exchanges: 1 starch, 1 vegetable.