Leek and Cannellini Bean Soup

Ingredients

• •½ cup extra-virgin olive oil
• •2 cups chopped leeks
• •1 cup chopped carrots
• •1 cup chopped celery
• •1 cup diced turnip
• •½ tablespoon salt
• •6 cups chicken stock or water
• •1½ cans cannellini beans
• •¼ cup grated Parmigiano cheese

Cooking Instructions

1. 1.

   1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.

   2 min

2. 2.

   2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.

   22 min

3. 3.

   3. Add the cannellini beans and simmer for another 2 minutes.

   2 min

4. 4.

   4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.

   3 min