Thick Vegetable Soup

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.