1 tbsp. olive oil
1 c. onions, chopped
1 tbsp. garlic, chopped
2 c. tomatoes, diced
2 c. zucchini, 1/2" cubes
1 c. carrots, 1/4" cubes
1 c. white turnip, 1/4" cubes
1 c. celery, chopped
1 lb. navy beans, dried
Fresh ground pepper
10 c. chicken stock
1/4 c. basil leaves

Heat the oil in kettle, add onions and garlic. Cook briefly and add the tomatoes, zucchini, carrots, turnips and celery. Cook, stirring for about 10 minutes. Add the beans, pepper and stock. Bring to a boil and simmer for 1 hour and 45 minutes. Add the chopped basil. Serve with Parmesan cheese on the side. Serves 12.