Leek And Cannellini Bean Soup

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 saute for 2 minutes.

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.

3. 3

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

4. 4

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

* Per serving · 4 servings · Values may vary.

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