Categories: Soups/stews, Vegetables, Appetizers 
      Yield: 12 servings 
  
      1 tb Olive oil                           2 c  Tomatoes, diced 
      1 c  Wht. turnip 1/4" cubes                   Fresh ground pepper 
      1 c  Onions, chopped                     2 c  Zucchini, 1/2" cubes 
      1 c  Celery, chopped                    10 c  Chicken stock 
      1 tb Garlic, chopped                     1 c  Carrots, 1/4" cubes 
      1 lb Navy beans, dried                 1/4 c  Basil leaves, fresh 
  
   1. Heat the oil in kettle, add onions and garlic. Cook briefly and add the 
  tomatoes, zucchini, carrots, turnips, and celery. Cook, stirring, for abou 
  10 minutes. Add the beans, pepper, and stock. Bring to a boil and simmer f 
  1 hour and 45 minutes. Add the chopped basil. 2. Serve with Parmesan cheese 
  on the side.