This White Minestrone Soup is a bowl of comfort on a cold winter day. Serve the soup with crusty bread and dinner is served!

If you’re not a fan of turnips, you can substitute with squash or add more carrots.

If serving the soup the next day and you find the soup has thickened, simply add a little boiling water to thin it out.

Ingredients

• 1 large onion (finely chopped)
• 2 stalks celery (finely chopped)
• 1 bay leaf
• 2 tablespoons olive oil
• 2 large carrots (diced)
• 1 small 2 inch piece of presunto (Portuguese prosciutto) or pancetta
• 1 large turnip (chopped)
• 4 cups of chicken broth 
• 4 cups of water or more
• 2 cups cabbage (finely shredded)
• 1 – 28 ounce can white cannelloni beans 
• 8 ounces of elbow macaroni
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon parsley (finely minced)
• Olive oil for garnish

Preparation

1. In a heavy soup pan, saute the onion, celery, presunto and bay leaf in the olive oil for a few minutes for the flavors to incorporate.
2. Add the turnip, water, broth and salt. Let come to a boil and cook for about 15 – 20 minutes on medium heat until the turnip is tender.
3. Puree the soup with an immersion blender to your desired consistency. Add the pasta and carrots and cook for 10 minutes stirring once in a while as the soup thickens. Add the beans and let cook for 10 minutes stirring once in a while.
4. In a separate small pan cook the shredded cabbage in water for about 5  minutes until slightly tender but not overcooked.
5. Add the cabbage, parsley and pepper to the soup, stir well and taste for saltiness. Add more salt and pepper if desired.
6. Pour soup into bowls and garnish with a little olive oil.