1 med. turnip or rutabaga, peeled & diced (1/4-1/2 in. sq.)
2 carrots, peeled & diced
1 med. onion, peeled & diced
2 celery ribs, diced
2 C. vegetable stock or water
1 10oz. can red or white kidney beans (or soak ½ C. dried and cook yourself)
1 14oz. can whole plum tomatoes, diced
½ small green cabbage, finely julienned
salt & freshly cracked black pepper
6 Tbsp. pesto (recipe follows)
small amount Parmigiano-Reggiano, pecorino, Romano or soy parmesan (grated)

Combine turnip, carrot, onion, celery, beans, tomatoes and stock or water in a soup pot. Bring to a boil, then reduce heat and simmer until turnips or rutabaga are tender. Add cabbage and simmer for 5 more minutes. Season with salt & pepper to taste, and divide between 6 soup bowls. Garnish each bowl with 1 Tbsp. pesto and a sprinkling of your favorite hard cheese.

PESTO
2 C. packed, cleaned basil leaves
¼ C. toasted pine nuts, almonds or sunflower seeds
¼ C. extra virgin olive oil
¼ C. grated hard cheese (as above)
salt & freshly cracked black pepper to taste

Place all ingredients in a blender and puree, adding more oil or some water to thin if needed. Store in fridge until served…may be frozen. 

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