How to make it

  • Combine dry white beans and 5 cups water in a large stockpot. Bring to a boil, reduce heat and simmer for 2 hours; drain, leaving beans in pot. Stud onion with whole cloves; add cloved onion, 1 carrot, 1/2 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon rosemary and 1/4 teaspoon pepper. Cover with another 5 cups of water and bring back to a boil. Reduce heat and simmer for 2 hours or until beans are tender. Drain, discarding whole cloves.
  • Meanwhile, in another stockpot, combine turnips, potatoes, celery, remaining 3 carrots, leek, and cabbage in 1 cup water. Cook, covered, over low heat for 30 minutes or until the vegetables are tender. Add the drained bean mixture, the remaining 4 cups water, 1 teaspoon salt, 1 teaspoon thyme, 1 teaspoon rosemary and 1/4 teaspoon pepper. Bring to a boil, reduce the heat, and simmer covered for 30 minutes. Remove 4 cups of the vegetables and puree in a blender or food processor. Return to the pot and stir to mix well. Heat thoroughly. Garnish with parsley and parmesan cheese.
  • Makes 8 servings.

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