Persian Turnip Soup

As it turns out, the title of this soup doesn't sound too appealing. It's probably the word "turnip." Anne is suffering from chest and sinus congestion and someone recently suggested to her that she should have some turnip soup. I set out to find a recipe and we loved this hearty variation.

I had a hard time finding the turnip greens which are the most vitamin and antioxidant part of the vegetable, so I just stuck with spinach. I hope to be able to find those greens this summer at a farmer's market. (I checked Safeway, Giant, and Whole Foods—no dice.)

1 tablespoon olive oil
4 cloves of garlic chopped
4 cups vegetable stock (I use Better Than Bouillon)
1 cup white beans, drained and rinsed (cannelloni, garbanzo, etc)
1 can diced tomatoes with juice
1 small bunch turnips with greens (or one medium to large turnip,  cut in 1/2 inch pieces)
2 cups chopped spinach (more if you don't have turnip greens)
1 inch piece of ginger, peeled and cut in a few chunks
salt and pepper to taste
lemon juice to taste

Heat oil on medium heat in saucepan/stockpot and add garlic. Lightly sauté for about 2 minutes.

Add broth, beans and ginger and bring to a boil. Add in chopped turnips and tomatoes.

Reduce to a simmer and to cook for about one hour. Add spinach, turnip greens, salt and pepper and cook for an additional 5 minutes.

Just before serving squeeze one-two tablespoons of lemon juice into the soup and adjust the seasoning with more salt and pepper if necessary.