This soup was born out of the desire to use up more of the turnips I planted back in September, and is paired with ingredients I had laying around. The combination of beans, vegetables, and spices is inspired by the Garbure from The Winter Harvest Cookbook.

Ingredients:

• Olive oil, to coat bottom of pot
• 1 large yellow onion, chopped
• 4+ cloves garlic, minced
• 2 spicy pork sausage, sliced (I used Basque chorizo)
• ½ t paprika
• ½ t red pepper flakes
• Salt and black pepper to taste
• ~6 cups water
• 2 cups white beans (aka cannellini, navy, haricot)
• ½ cup crushed tomatoes
• 1 lb turnips, cut into 1" cubes
• 1 lb 'Lacinato' kale, chopped (aka Tuscan, dinosaur)

Method:

• Heat olive oil in a large pot over medium heat. Add onion, garlic, and sausage, and sauté until onions are translucent and soft, 5—10 minutes. Add spices, stir to coat, and cook until fragrant, about 1 minute. Add water and beans. Cover pot, bring to a boil, and simmer until beans are just barely cooked through, 60+ minutes.
• Stir in crushed tomatoes and turnips, and cook until turnips are soft, about 20 minutes. Stir in kale, turn off heat, and let sit 5 minutes. *Serve with crusty bread, a nice sharp cheese, a salad, or wine.