Thick Vegetable Soup

Sometimes the best soups are the ones you barely have to think about.

Ten minutes of chopping, then nearly two hours of gentle simmering does all the heavy lifting. Navy beans break down and thicken the broth naturally, while zucchini, carrots, turnips, and tomatoes soften into a hearty, spoonable stew.

A generous handful of fresh basil stirred in at the end lifts the whole pot with bright, peppery flavor.

Serve it with a snowdrift of grated Parmesan on top and some crusty bread on the side, and you’ve got a meal that feeds twelve without breaking a sweat.

Pro Tips

• Soak your navy beans first. An overnight soak (or a quick 1-hour hot soak) cuts down the simmer time and gives you creamier beans. Dried beans straight from the bag can be unpredictable.
• Cut vegetables small. Quarter-inch cubes on the turnips and carrots means everything cooks evenly and you get a bit of each vegetable in every spoonful.
• Add basil at the very end. Fresh basil turns dark and bitter when cooked too long. Stir it in right before serving to keep that bright, aromatic punch.
• Freezes like a dream. This soup actually improves after a day or two. Portion leftovers into freezer bags for instant weeknight dinners.