Spicy White Bean and Turnip Soup

Aside from actually traveling to the Mediterranean and dining at a seaside café, the next best way to cope with a relentlessly long and cold winter might be to set a big soup pot full of hot and nourishing Mediterranean vegetables and beans to cook on the stove. This hearty, colorful and slightly spicy Croatian recipe is adapted from Martha Rose Shulman's wonderful Mediterranean Harvest both to boost the vegetables and to deal with the fact I didn't have parsnips on hand — in went the turnips instead, and to delicious effect.

Spicy White Bean and Turnip Soup

Recipe by Lisa Turner Adapted from Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine Cuisine: Croatian Published on March 6, 2009 Hearty, nourishing, colorful and zesty white bean soup with turnips and vegetables Preparation: 15 minutes Cooking time: 30 to 35 minutes Print this recipe Ingredients: 1 1/2 cups dried cannellini (white kidney) beans (4 1/2 cups cooked or 3 14 oz cans) 5 cups water 1 bay leaf 2 tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced or crushed 1 lb (450 g) turnips, peeled and chopped 1 large potato, diced 1 large carrot, chopped 1 red bell pepper, seeded and chopped 1 teaspoon paprika 1/2 teaspoon dried red chili flakes, or to taste 1 teaspoon sea salt, or to taste fresh ground black pepper small handful of fresh parsley, finely chopped Instructions: Rinse the beans under running water and soak overnight covered in several inches of cold water. Drain and rinse, then add to a large saucepan along with 5 cups of fresh water and a bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until the beans are just tender. Remove from heat and set aside. Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the onion and cook for 5 minutes or until the onion turns translucent. Add the garlic, turnips, potato and carrots, and sauté for 1 minute. Stir in the red pepper, paprika, chili flakes, along with the beans and their cooking liquid. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the vegetables are tender. Remove from heat and discard the bay leaf. Season with salt and fresh ground black pepper to taste. Serve hot in bowls with a spoonful of chopped parsley on top. Makes 6 to 8 servings

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