Thick vegetable soup
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | cup | Wht. turnip 1/4\" cubes |
| 1 | cup | Onions, chopped |
| 1 | cup | Celery, chopped |
| 1 | tablespoon | Garlic, chopped |
| 1 | pounds | Navy beans, dried |
| 2 | cups | Tomatoes, diced |
| Fresh ground pepper | ||
| 2 | cups | Zucchini, 1/2\" cubes |
| 10 | cups | Chicken stock |
| 1 | cup | Carrots, 1/4\" cubes |
| ¼ | cup | Basil leaves, fresh |
Directions
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.