2 Tbsp olive oil

1 yellow onion, chopped

4 cloves garlic, minced

1 medium celery root, peeled and cubed (about 1½ cups)

1 large parsnip, peeled and cubed (about 1½ cups)

6 cups chicken or vegetable stock

2 bay leaves

1 15-oz can white beans, rinsed and drained

1 ¼ cup French lentils

3 cups shredded cabbage

1 small apple, peeled and cubed

Salt and freshly ground black pepper

¼ pound dried spaghetti, broken into

small pieces

For the pesto:

¼ cup extra virgin olive oil

2 cloves garlic 1 cup kale

½ cup toasted pecans, chopped

¼ cup rosemary sprigs

1. Heat olive oil in a large pot over medium heat. Once oil is warm, add onions and minced garlic and cook, stirring occasionally, until onions are soft and translucent and just beginning to brown, about 8 minutes.

2. Stir in celery root and parsnips, cooking until fragrant, another 5 minutes.

3. Add stock, bay leaves, beans, lentils, cabbage and apples. Stir to combine.

4. Reduce heat to medium-low, cover pot and simmer gently until celery root and turnips soften, 30 minutes.

5. Meanwhile, make the rosemary pesto. In a food processor, purée all the pesto ingredients and a pinch of salt until mixture forms a paste.

6. Season soup to taste with salt and pepper. Stir in pasta and continue simmering until al dente, 10 minutes more. Remove from heat.

7. To serve, ladle soup into bowls. Stir one teaspoon rosemary pesto into each bowl. Season with salt, pepper and additional pesto to taste