Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks

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.

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