Thick vegetable soup

Yield: 12 servings

Measure 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

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.

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