A humble celery stalk transforms into something spectacular in these 26 irresistible recipes! Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or a fresh seasonal side, we’ve got a delicious idea for every occasion. Get ready to fall in love with this versatile veggie all over again—your next favorite meal is waiting in the list below.
Sautéed Celery with Lemon and Garlic
Sometimes you just need a quick, bright side dish that feels fresh but comforting. Sautéed celery with lemon and garlic is exactly that—it’s crisp, zesty, and ready in minutes. You’ll love how the simple ingredients come together for a flavorful bite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large bunch celery, about 8 stalks, sliced into ½-inch pieces (trim off any tough ends)
– 2 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced (adjust to taste)
– 1 lemon, zested and juiced (about 2 tbsp juice)
– ¼ tsp salt (adjust to taste)
– ¼ tsp black pepper (freshly ground is best)
– 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced celery to the skillet in a single layer, stirring occasionally to prevent sticking.
3. Cook the celery for 5–7 minutes until it starts to soften and turn lightly golden at the edges.
4. Reduce the heat to medium and add the minced garlic, stirring constantly for 1 minute until fragrant but not browned.
5. Pour in the lemon juice and sprinkle the lemon zest over the celery, stirring to coat evenly.
6. Season with salt and black pepper, then cook for another 2–3 minutes until the celery is tender-crisp and the liquid has reduced slightly.
7. Remove the skillet from the heat and stir in the chopped parsley if using.
8. Transfer the sautéed celery to a serving dish immediately to stop the cooking process.
Keep it simple and enjoy this dish warm—the celery stays crunchy with a tangy kick from the lemon and a savory hint of garlic. It pairs perfectly with grilled chicken or as a topping for rice bowls for an extra burst of flavor.
Creamy Celery and Potato Soup
A cozy, comforting soup is just what you need on a chilly day. This creamy celery and potato soup comes together easily with simple ingredients, and it’s perfect for warming up from the inside out. You’ll love how the flavors meld into something truly satisfying.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons unsalted butter (or olive oil for a dairy-free option)
– 1 medium yellow onion, diced
– 4 celery stalks, chopped (use the leaves for extra flavor if you have them)
– 2 medium russet potatoes, peeled and cubed (about 3 cups)
– 4 cups vegetable broth (or chicken broth for a richer taste)
– 1 cup heavy cream (or half-and-half for a lighter version)
– 1 teaspoon salt (adjust based on your broth’s saltiness)
– 1/2 teaspoon black pepper
– Fresh parsley for garnish (optional, but adds a nice pop of color)
Instructions
1. Melt the butter in a large pot over medium heat until it bubbles slightly, about 1 minute.
2. Add the diced onion and chopped celery to the pot, stirring to coat them in the butter.
3. Cook the vegetables for 8-10 minutes, stirring occasionally, until the onion turns translucent and the celery softens.
4. Tip: Don’t rush this step—letting the veggies sweat builds a flavorful base for the soup.
5. Stir in the cubed potatoes and pour in the vegetable broth, ensuring everything is submerged.
6. Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
7. Cover the pot and let it simmer for 20 minutes, or until the potatoes are fork-tender and easily mashable.
8. Tip: Check the potatoes at 15 minutes to avoid overcooking, which can make them mushy.
9. Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy.
10. Alternatively, carefully transfer the soup in batches to a countertop blender, blending on low speed to prevent splatters.
11. Return the pureed soup to the pot if using a blender, and place it back over low heat.
12. Stir in the heavy cream, salt, and black pepper, warming the soup for 3-5 minutes until heated through.
13. Tip: Taste and adjust seasoning at this stage, adding more salt or pepper if needed.
14. Ladle the soup into bowls and garnish with fresh parsley if desired.
Rustic and velvety, this soup boasts a smooth texture with subtle earthy notes from the celery and potatoes. Serve it with a crusty bread for dipping, or top it with crispy bacon bits for an extra savory twist—it’s versatile enough to make any meal feel special.
Celery Stir-Fry with Sesame and Ginger
Craving something crisp, fresh, and packed with flavor? You’re in the right place. This celery stir-fry is your new go-to for a quick, healthy side that’s anything but boring.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
– 1 large bunch celery, sliced into 1/4-inch pieces on the diagonal (about 4 cups)
– 2 tbsp vegetable oil, or any neutral oil
– 1 tbsp fresh ginger, minced
– 2 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tbsp sesame seeds
– 1/4 tsp red pepper flakes, optional for heat
Instructions
1. Wash and dry the celery thoroughly, then slice it into 1/4-inch pieces on the diagonal.
2. Mince the fresh ginger and garlic cloves.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add the minced ginger and garlic to the hot oil. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
5. Add the sliced celery to the skillet. Stir-fry for 5-6 minutes, tossing frequently, until the celery is bright green and slightly tender but still crisp.
6. Pour in the soy sauce and rice vinegar. Stir to coat the celery evenly and cook for 1 more minute.
7. Remove the skillet from the heat. Drizzle with the sesame oil and sprinkle with sesame seeds and red pepper flakes if using.
8. Toss everything together one final time to combine.
Fresh from the pan, this stir-fry offers a satisfying crunch with a savory, gingery kick. Serve it warm over rice for a simple meal, or pair it with grilled chicken to make it heartier—either way, it’s a vibrant dish that’ll brighten up your table.
Braised Celery with Tomatoes and Olives
Just when you think you’ve tried every veggie side, this braised celery dish comes along. It’s a simple, savory recipe that transforms humble celery into something special with tomatoes and olives. You’ll love how the flavors meld together in one pot.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 large bunch celery, cut into 2-inch pieces (about 4 cups)
– 2 tablespoons olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (14.5-ounce) can diced tomatoes, undrained
– 1/2 cup pitted Kalamata olives, halved (or your favorite olives)
– 1/2 cup vegetable broth (or water)
– 1 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes (adjust to taste)
– Salt and black pepper to taste (start with 1/2 teaspoon salt)
Instructions
1. Heat the olive oil in a large skillet or Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it burn.
4. Add the celery pieces to the skillet and cook for 3 minutes, stirring to coat them in the oil.
5. Pour in the diced tomatoes with their juices, vegetable broth, dried oregano, and red pepper flakes.
6. Bring the mixture to a simmer, then reduce the heat to low and cover the skillet with a lid.
7. Let it braise for 15 minutes, stirring halfway through, until the celery is tender but still has a slight crunch.
8. Stir in the halved olives and cook uncovered for 2 more minutes to warm them through.
9. Season with salt and black pepper, tasting and adjusting as needed—the olives add saltiness, so go easy at first.
10. Remove from heat and let it sit for 2 minutes before serving to allow the flavors to settle.
Final thoughts: Fresh from the stove, this dish has a wonderful balance of textures—the celery stays crisp-tender while the tomatoes break down into a savory sauce. For a creative twist, serve it over creamy polenta or alongside grilled chicken to soak up all those delicious juices.
Celery and Carrot Medley with Thyme
Gathering fresh veggies for a simple side dish? This celery and carrot medley with thyme is a crisp, herby delight that comes together in minutes. It’s perfect for busy weeknights or a colorful addition to your holiday table.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 large carrots, peeled and sliced into ¼-inch rounds (about 2 cups)
– 4 celery stalks, sliced into ½-inch pieces (about 2 cups)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp fresh thyme leaves, stripped from stems (or 1 tsp dried thyme)
– ½ tsp kosher salt (adjust to taste)
– ¼ tsp black pepper (freshly ground preferred)
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the carrot rounds to the skillet in a single layer. Cook for 5 minutes, stirring occasionally, until they start to soften and develop light golden spots.
3. Add the celery pieces to the skillet. Stir to combine with the carrots.
4. Continue cooking for 8–10 minutes, stirring every 2–3 minutes, until the vegetables are tender-crisp and slightly caramelized at the edges.
5. Sprinkle the fresh thyme leaves, kosher salt, and black pepper evenly over the vegetables. Stir well to coat.
6. Cook for 1 more minute to allow the thyme to become fragrant, then remove the skillet from the heat.
7. Transfer the medley to a serving dish immediately to prevent overcooking.
Crunchy and vibrant, this medley offers a sweet note from the carrots balanced by the celery’s refreshing bite. Try it alongside roasted chicken or tossed into a grain bowl for extra texture—the thyme adds an earthy warmth that makes it feel special.
Celery and Spinach Gratin with Parmesan
Zesty and comforting, this Celery and Spinach Gratin with Parmesan is the cozy side dish you didn’t know you needed. It’s packed with veggies and topped with a golden, cheesy crust that’ll have everyone asking for seconds. You’ll love how simple it is to throw together on a busy weeknight.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 cups chopped celery, about 1-inch pieces (use the inner stalks for tenderness)
– 6 cups fresh spinach, roughly chopped (or 10 oz frozen, thawed and squeezed dry)
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup grated Parmesan cheese, divided (freshly grated melts best)
– 2 tbsp unsalted butter (or olive oil for dairy-free)
– 2 cloves garlic, minced (adjust to your preference)
– 1/2 tsp salt (fine sea salt works well)
– 1/4 tsp black pepper (freshly ground for more flavor)
– 1/4 tsp ground nutmeg (optional, adds warmth)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray.
2. Melt 2 tbsp unsalted butter in a large skillet over medium heat, about 1-2 minutes until foamy.
3. Add 4 cups chopped celery to the skillet and sauté for 5-7 minutes, stirring occasionally, until it starts to soften but still has a slight crunch.
4. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Add 6 cups fresh spinach to the skillet in batches, wilting each addition for 2-3 minutes until all spinach is reduced and tender.
6. Pour in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp ground nutmeg if using, then stir to combine everything evenly.
7. Transfer the mixture to the prepared baking dish and spread it out in an even layer.
8. Sprinkle the remaining 1/2 cup grated Parmesan cheese evenly over the top of the gratin.
9. Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly around the edges.
10. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and the dish to set slightly.
Soft and creamy beneath that crispy Parmesan topping, this gratin offers a delightful contrast in textures with the celery adding a subtle crunch. Its rich, savory flavor pairs perfectly with roasted chicken or a simple green salad for a complete meal. Try serving it straight from the baking dish at your next gathering—it’s sure to disappear fast!
Celery and Lentil Stew with Herbs
Sometimes you just need a cozy, one-pot meal that’s both nourishing and easy to pull together. This celery and lentil stew with herbs is exactly that—a hearty, plant-based dinner that comes together with minimal fuss and maximum flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons olive oil (or any neutral oil)
– 1 large onion, diced
– 4 celery stalks, chopped into ½-inch pieces
– 3 cloves garlic, minced
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and chopped celery, and sauté for 5–7 minutes until softened and lightly golden.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the rinsed brown lentils, vegetable broth, dried thyme, dried rosemary, salt, and black pepper to the pot.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35–40 minutes until the lentils are tender but not mushy.
6. Taste and adjust seasoning if needed, then stir in the chopped fresh parsley just before serving.
7. Ladle the stew into bowls and garnish with extra parsley if desired.
Velvety and rich, this stew has a comforting texture with tender lentils and crisp-tender celery. Serve it with a slice of crusty bread for dipping, or top it with a dollop of yogurt for a creamy contrast.
Candied Celery with Honey and Spice
Remember that leftover celery bunch sitting in your fridge? You know, the one that’s starting to look a little sad? Well, it’s about to become the star of your next snack. This candied celery transforms a simple veggie into something magical with just honey and warm spices.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups celery stalks, cut into 3-inch sticks (about 1 large bunch)
– 1/4 cup honey (local honey adds great flavor)
– 2 tbsp unsalted butter
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/8 tsp cayenne pepper, optional (for a subtle kick)
– Pinch of salt
Instructions
1. Wash the celery stalks thoroughly and pat them completely dry with paper towels.
2. Cut the celery into 3-inch sticks, making sure they’re all roughly the same size for even cooking.
3. In a large skillet over medium heat, melt the butter until it just starts to bubble.
4. Add the honey to the melted butter and stir constantly for about 30 seconds until they’re fully combined.
5. Add the cinnamon, nutmeg, cayenne pepper (if using), and salt to the honey-butter mixture.
6. Stir the spices into the liquid for another 30 seconds until fragrant.
7. Add all the celery sticks to the skillet in a single layer.
8. Cook the celery for 8-10 minutes, turning every 2 minutes with tongs, until it becomes slightly translucent around the edges.
9. Reduce the heat to low and continue cooking for another 12-15 minutes, turning occasionally, until the celery is tender and coated in a glossy syrup.
10. Transfer the candied celery to a parchment-lined baking sheet, spreading the pieces so they don’t touch.
11. Let the celery cool completely at room temperature for at least 20 minutes until the coating sets.
Zesty and surprisingly addictive, this celery develops a wonderful tender-crisp texture with edges that caramelize beautifully. The honey creates a sticky-sweet glaze that perfectly balances the celery’s natural earthiness, while the spices add warmth without overwhelming. Try serving it alongside sharp cheeses on a charcuterie board, or chop it up to top a fall salad for unexpected crunch.
Celery and Almond Salad with Citrus Vinaigrette
Remember those days when you want something fresh but don’t want to fuss? This celery and almond salad is your answer. It’s crisp, bright, and comes together in minutes, perfect for a quick lunch or a light side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups thinly sliced celery (about 1 large bunch, use the inner stalks for tenderness)
– 1/2 cup sliced almonds (toasted for extra crunch)
– 1/4 cup extra-virgin olive oil (or any neutral oil)
– 2 tbsp fresh orange juice (from about 1/2 medium orange)
– 1 tbsp fresh lemon juice (adjust for more tang)
– 1 tsp honey (or maple syrup for a vegan option)
– 1/2 tsp Dijon mustard
– 1/4 tsp kosher salt
– 1/8 tsp black pepper (freshly ground is best)
Instructions
1. Place the sliced celery in a large mixing bowl.
2. Toast the sliced almonds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until they turn golden brown and fragrant. Tip: Keep a close eye to prevent burning.
3. Let the toasted almonds cool for 2 minutes, then add them to the bowl with the celery.
4. In a small bowl or jar, combine the olive oil, orange juice, lemon juice, honey, Dijon mustard, kosher salt, and black pepper.
5. Whisk or shake the vinaigrette vigorously for 30 seconds until it emulsifies and looks smooth. Tip: If it separates, give it another quick whisk before using.
6. Pour the vinaigrette over the celery and almonds in the large bowl.
7. Toss everything together with tongs or a large spoon until the celery and almonds are evenly coated. Tip: Toss gently to keep the celery crisp.
8. Serve the salad immediately on plates or in a serving dish.
Perfectly crisp celery and toasty almonds shine in this salad, with the citrus vinaigrette adding a zesty, sweet-tart balance. Try it alongside grilled chicken or fish for a complete meal, or enjoy it solo for a refreshing crunch that’s anything but boring.
Celery and Mushroom Risotto
Haven’t you been craving something cozy and comforting lately? This celery and mushroom risotto is just the thing for a chilly evening. You’ll love how the earthy mushrooms and crisp celery come together in a creamy, satisfying dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup Arborio rice
– 4 cups vegetable broth, kept warm on the stove
– 8 oz cremini mushrooms, sliced (or any mushroom variety you like)
– 2 celery stalks, finely chopped
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1/2 cup dry white wine (optional, substitute with extra broth if preferred)
– 2 tbsp unsalted butter
– 2 tbsp olive oil
– 1/2 cup grated Parmesan cheese, plus extra for serving
– Salt and black pepper to taste
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot over medium heat.
2. Add the diced onion and cook for 3-4 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the sliced mushrooms and chopped celery to the pot, cooking for 5-7 minutes until the mushrooms release their liquid and start to brown.
5. Pour in the Arborio rice and toast it for 1-2 minutes, stirring constantly until the grains are lightly golden.
6. Add the white wine (if using) and cook for 1-2 minutes until mostly absorbed, which helps deglaze the pan for extra flavor.
7. Begin adding the warm vegetable broth one ladleful at a time, stirring frequently until each addition is fully absorbed before adding the next, which should take about 18-20 minutes total.
8. After the last ladle of broth is absorbed, remove the pot from the heat and stir in the remaining 1 tablespoon of butter and grated Parmesan cheese until melted and creamy.
9. Season with salt and black pepper to taste, adjusting as needed.
10. Let the risotto rest for 2 minutes off the heat to thicken slightly before serving.
11. Garnish with chopped fresh parsley and extra Parmesan cheese if desired.
Ultimately, this risotto turns out wonderfully creamy with a slight bite from the al dente rice, balanced by the savory mushrooms and fresh celery crunch. Try topping it with a poached egg for a hearty brunch twist, or serve it alongside a simple green salad to round out the meal.
Celery and Beef Stir-Fry
Mmm, sometimes you just need a quick, satisfying dinner that doesn’t skimp on flavor. This celery and beef stir-fry is exactly that—a savory, crunchy meal you can whip up in no time, perfect for busy weeknights when you want something hearty without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb flank steak, thinly sliced against the grain
– 4 celery stalks, sliced diagonally into 1/2-inch pieces
– 2 tbsp vegetable oil (or any neutral oil)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
– 1/2 tsp red pepper flakes (optional, for a bit of heat)
Instructions
1. In a small bowl, whisk together the soy sauce, rice vinegar, and cornstarch slurry until smooth, then set it aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the sliced flank steak to the hot skillet in a single layer, cooking without stirring for 2 minutes to get a good sear.
4. Flip the beef and cook for another 2 minutes until browned, then transfer it to a plate and set aside.
5. Tip: Letting the beef rest briefly keeps it tender and juicy.
6. Add the remaining 1 tablespoon of vegetable oil to the same skillet, still over medium-high heat.
7. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant to avoid burning.
8. Add the sliced celery to the skillet, stirring constantly for 3–4 minutes until it turns bright green and slightly tender but still crisp.
9. Tip: Keeping the celery crunchy adds a nice texture contrast to the dish.
10. Return the cooked beef to the skillet with the celery, mixing everything together evenly.
11. Pour the prepared sauce over the beef and celery, stirring continuously for 1–2 minutes until the sauce thickens and coats everything well.
12. Tip: If the sauce seems too thick, add a splash of water to loosen it up.
13. Remove the skillet from the heat and sprinkle with red pepper flakes if using.
14. Serve immediately while hot. For a complete meal, try it over steamed rice or noodles—the savory sauce soaks right in, making every bite deliciously satisfying.
Celery and Quinoa Salad with Feta
Got a craving for something fresh, crunchy, and satisfying? This celery and quinoa salad with feta is your answer. It’s a perfect make-ahead lunch or a light dinner that comes together in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup quinoa, rinsed well under cold water
– 2 cups water
– 4 stalks celery, thinly sliced (about 1.5 cups)
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil, or any neutral oil
– 2 tbsp fresh lemon juice
– 1/4 tsp salt, adjust to taste
– 1/4 tsp black pepper, adjust to taste
Instructions
1. Rinse 1 cup of quinoa under cold running water in a fine-mesh strainer for 1 minute to remove bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the saucepan.
4. Simmer the quinoa for 15 minutes, or until all the water is absorbed and the grains are fluffy.
5. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to steam.
6. Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl to cool for 10 minutes.
7. While the quinoa cools, thinly slice 4 stalks of celery into 1/4-inch pieces.
8. Add the sliced celery and 1/2 cup crumbled feta cheese to the cooled quinoa in the mixing bowl.
9. In a small bowl, whisk together 1/4 cup extra-virgin olive oil, 2 tbsp fresh lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.
10. Pour the dressing over the quinoa mixture in the large bowl.
11. Toss everything gently with a spoon or spatula until evenly combined.
12. Taste the salad and add more salt or pepper if desired.
13. Serve immediately or refrigerate in an airtight container for up to 3 days.
Here’s why you’ll love this salad: the quinoa adds a nutty, chewy base that pairs perfectly with the crisp celery and creamy feta. For a fun twist, try serving it in lettuce cups or alongside grilled chicken for a heartier meal.
Celery and Bean Soup with Rosemary
On a chilly day, you crave something warm and comforting, right? This celery and bean soup with rosemary is exactly that—a simple, hearty bowl that feels like a cozy hug. It’s packed with veggies and protein, making it a satisfying meal you can whip up without much fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium onion, diced
– 3 celery stalks, chopped (use the leaves for extra flavor if you like)
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
– 4 cups vegetable broth (or chicken broth for a richer taste)
– 2 cans (15 oz each) cannellini beans, rinsed and drained (or any white beans)
– Salt and black pepper, adjust as needed
– Optional: 1 tbsp lemon juice for brightness
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add the diced onion and chopped celery to the pot, stirring occasionally for 5 minutes until softened.
3. Stir in the minced garlic and chopped rosemary, cooking for 1 minute until fragrant to release the aromas.
4. Pour in the vegetable broth, scraping the bottom of the pot to deglaze any browned bits for more flavor.
5. Add the rinsed cannellini beans to the pot, bringing the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the vegetables are tender.
7. Season with salt and black pepper, stirring to combine and tasting to adjust as needed.
8. If using, stir in the lemon juice just before serving for a fresh kick.
9. Ladle the soup into bowls while hot, ready to enjoy immediately.
You’ll love the creamy texture from the beans and the earthy aroma of rosemary in every spoonful. Try topping it with a drizzle of olive oil or crusty bread on the side for a complete, rustic meal.
Conclusion
Craving something new? These 26 cooked celery recipes offer endless inspiration for any meal. From cozy soups to elegant sides, there’s a dish for every occasion. We’d love to hear which ones become your favorites—leave a comment below! And if you found this roundup helpful, please share it on Pinterest to spread the celery love. Happy cooking!
