If this sounds good to you, but you don't have all the ingredients, as I now don't, improvise. Add potatoes and kale instead or turnips in a few weeks when we have them again. Change up the leafy greens. Use frozen or canned tomatoes or canned beans, if you didn't think ahead.
1 cup dried cannellini or borlotti beans (I often use pinto)
This will yield 2 1/2 to 3 cups of cooked beans. Reserve the cooking liquid.
Heat in a heavy-bottomed pan over medium heat:
1/4 cup olive oil
1 large onion, finely chopped
2 carrots, peeled and finely chopped
Cook for 15 minutes , or until tender. Add:
4 garlic cloves, coarsely chopped
5 thyme sprigs
1 bay leaf
2 teaspoons salt
Cook for 5 minutes longer. Add, and bring to a boil:
3 cups water
When boiling, add:
1 small leek, diced
1/2 pound green beans, cut into 1-inch lengths
Cook for 5 minutes, then add:
2 medium zucchini, cut into small dice
2 medium tomatoes, peeled, seeded, and chopped
Cook for 15 minutes. Taste for salt and adjust as necessary.
Add the cooked beans, along with:
1 cup bean cooking liquid
2 cups spinach leaves, coarsely chopped (about 1 pound)
Cook for 5 minutes. If the soup is too thick, add more bean cooking liquid. Remove the bay leaf.
Serve in bowls, each one garnished with:
2 teaspoons extra-virgin olive oil
1 tablespoon or more grated Parmesan cheese