Hearty Vegetable Bean Soup

By pattie_d

Ingredients

• For a comforting lunch or dinner, serve with grated Gruyère on top and chunks of country bread as an accompaniment.
• 4 4 4 cups water
• 1 1 1 medium leek, split, washed, trimmed (retaining most of the green), and cut into
• 1/2 1/2-inch 2 1/2 (about 2 1/2 cups)
• 1 1 1 cup peeled and diced (1/2-inch) carrot
• 1 1 1 cup peeled and diced (1/2-inch) white turnip
• 1 1 1 cup diced (1/2-inch) celery
• 2 2 2 tablespoons good olive oil
• 1 1/2 1 1/2 1/2 teaspoons salt
• 1 1 1 can (15.5 ounces) cannellini beans
• 1 1 1 cup grated Gruyère cheese, preferably an aged variety
• Pieces Pieces of baguette or sturdy country bread
• 4 4 4 sprigs fresh parsley, for garnish (optional)

Preparation

Step 1

Combine the water, leek, carrot, turnip, celery, oil, and salt in a large saucepan or pot. Bring to a boil, cover, reduce the heat to low, and boil gently for about 12 minutes. Add the beans, including the liquid, and bring to a boil again. Boil for a few minutes. Serve in bowls with a generous sprinkling of grated Gruyère and a parsley sprig (if desired) on top and bread alongside.