Cannellini Bean Soup2018-01-26
1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and saute for 2 minutes. 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. 3. Add the cannellini beans and simmer for another 2 minutes. 4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.