1 large onion, diced
4 garlic cloves, crushed
1 (32 oz.) box chicken stock (4 cups)
1 (32 oz.) box vegetable stock (4 cups)
1 (28 oz.) can whole peeled tomatoes
1 bunch of leeks sliced finely
1/2 head of cabbage, chopped
1 sweet potato, diced
1 Yukon Gold potato, diced
4 carrots, chopped
3 celery stalks, chopped
1 turnip, peeled (put incision x on one side)
1 head escarole, chopped
1 (15 oz.) can cannellini beans, drained
olive oil

Sauté onions and garlic in olive oil until onions are soft. Add in stock and tomatoes. Add in all ingredients except escarole and beans. Cook for about 1 1/2 to 2 hours.

Remove about half the vegetables including turnip and put on the side. Emulsify remaining soup and vegetables with hand blender.

Chop up the cooked turnip and place back in soup with remaining vegetables, escarole and cannellini beans.

Cook for about another 1/2 hour

Serve with your favorite crusty bread.

Submitted by: Michael Birnbaum