Bean Soup Provencale Recipe

• 1 1/2 c. minced onion
• 1 1/2 c. celery
• 1 c. sliced leeks
• 1/4 c. vegetable oil
• 8 c. water
• 1 c. sliced carrots
• 1 x turnip diced
• 1 Tbsp. salt
• 1/4 tsp coarsely-grnd pepper
• 2 can great northern beans - (16-ounce ea) (or possibly other small white beans)
• 1 sm zucchini sliced
• 1 c. sliced fresh or possibly frzn spinach
• 1/2 c. minced parsley
• 1/4 c. extra virgin olive oil
• 1/4 c. grated Parmesan cheese
• 1 x garlic clove - (to 2)
• 1 Tbsp. crushed dry basil
• 1 tsp lemon juice

1. For the Pistou Sauce: Place parsley, extra virgin olive oil, grated Parmesan cheese, garlic, basil and lemon juice in a blender or possibly food processor; process till smooth.
2. (
3. Makes about 1/3 c.)
4. Saute/fry onion, celery and leeks in oil about 5 - 10 min or possibly till tender.
5. Add in water, carrots, turnip, salt and pepper.
6. Bring to a boil; reduce heat, simmer 25 min or possibly till vegetables are tender.
7. Add in beans, zucchini and spinach; heat thoroughly.
8. Add in 2 Tbsp.
9. Pistou Sauce to soup; pass remaining.
10. This recipe yields 8 to 10 servings.

onion, celery, leeks, vegetable oil, water, carrots, salt, pepper, great northern beans, zucchini, frzn spinach, parsley, extra virgin olive oil, parmesan cheese, garlic, basil, lemon juice

Taken from cookeatshare.com/recipes/bean-soup-provencale-81051 (may not work)