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Spinach and Bean Soup

1 1/2 c. chopped onion
1 1/2 c. chopped celery
1 c. sliced leeks
1/4 c. vegetable oil
8 c. water
1 c. sliced carrots
1 turnip, diced
1 tbsp. salt
1/4 tsp. coarsely ground pepper
2 cans (about 16 oz. each) Great Northern, sm. white or colored beans
1 sm. zucchini, sliced
1 c. sliced fresh or frozen spinach


Saute onion, celery and leeks in oil about 10 minutes or until tender. Add water, carrots, turnip, salt and pepper. Add beans (3 1/3 cups, drained, cooked beans can be substituted), zucchini and spinach; heat thoroughly. Add 2 tablespoons pistou sauce to soup. Place remaining sauce on table to be served with soup. Makes 8-10 servings.


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