Another good winter warmer. Beans go well with turnips, or really, all roots, all vegetables. As with most soups, the ingredients are suggestions. This recipe calls for some greens–so pull out those packs of greens you froze from the summer share!
4 T vegetable oil
1 1/2 c chopped onion
1 1/2 c chopped or sliced carrots
3 – 4 c garlic, minced
1 t dried thyme, or 5 sprigs fresh thyme; or other herb(s) of choice
1 bay leaf
4 c broth, stock, or water; or a combination, divided, plus more if preferred
4 c chopped turnips
1 1/2 c diced potatoes
1 bunch greens, fresh or frozen, thawed if frozen, stemmed if necessary and chopped
3 c cooked beans
salt and pepper, to taste
grated Parmesan or Romano cheese, for serving, optional
1. Heat oil in a soup pot. Sauté onion and carrots for about 5 minutes. Add garlic, thyme, and bay leaf and sauté another minute or two.
2. Add 3 c of the broth, and bring to the boil. Add the turnips and potatoes. Bring back to the boil, then turn heat down and simmer until all the vegetables are tender.
3. Add greens, beans, and remaining cup of liquid, if you like. Not adding anymore liquid will result in a more stew-like dish. You can also add more than the remaining cup of liquid if you like. Simmer until the greens are tender and the beans are heated through.
4. Add salt and pepper. Taste for seasonings. Serve, with grated cheese, if you like.