1/2 lb. dried white kidney beans
1 1/2 lb. zucchini
1 lb. white turnips
1 lg. potato
1 lb. carrots
2 celery stalks with leaves
2 red onions
1 red onion studded with 4 cloves
1 whole bay leaf
1 (1 lb. 1 oz.) can whole tomatoes, undrained
1 tbsp. dried basil leaves or 3 tbsp. chopped fresh basil
1/8 tsp. dried hot red pepper
1 1/2 tbsp. salt
2 tbsp. olive oil
2 tbsp. chopped parsley

Day before, soak beans overnight in cold water to cover.

Next day, drain beans in colander; rinse under cold water.

Prepare vegetables. Dice zucchini; pare and dice turnips and potato. Pare carrots; slice thinly. Slice celery. Coarsely chop 2 onions.

Turn beans into a 6 quart Dutch oven with 6 cups water; bring to boiling over medium heat.

Add prepared vegetables and rest of ingredients, except oil and parsley. Bring back to boiling; reduce heat; simmer, covered, 2 1/2 hours, or until beans are tender.

To serve, remove and discard onion with cloves and bay leaf. Stir in oil. Taste for seasoning. Sprinkle with the chopped parsley. Flavor is even better the next day.

Serves 18.