Title: Thick Vegetable Soup
Categories: Soup Vegetable Appetizer
Yield: 12 Servings
| 1 | tb | Olive oil |
| 1 | c | Wht. turnip 1/4" cubes |
| 1 | c | Onions, chopped |
| 1 | c | Celery, chopped |
| 1 | tb | Garlic, chopped |
| 1 | lb | Navy beans, dried |
| 2 | c | Tomatoes, diced |
| | | Fresh ground pepper |
| 2 | c | Zucchini, 1/2" cubes |
| 10 | c | Chicken stock |
| 1 | c | Carrots, 1/4" cubes |
| 1/4 | c | Basil leaves, fresh |
1. Heat the oil in kettle, add onions and garlic. Cook briefly and add the
tomatoes, zucchini, carrots, turnips, and celery. Cook, stirring, for abou
10 minutes. Add the beans, pepper, and stock. Bring to a boil and simmer f
1 hour and 45 minutes. Add the chopped basil. 2. Serve with Parmesan cheese
on the side.