Leek and Cannellini Bean Soup
Ingredients
- 1/2 cup extra-virgin olive oil
- 2 cups chopped leeks
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup diced turnip
- 1/2 tablespoon salt
- 6 cups chicken stock or water
- 1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)
- 1/4 cup grated Parmigiano cheese
Organization Tags
Tags easily organize your Recipe Library
Comments