Thick Vegetable Soup

1 tablespoon Olive Oil
1 cup Turnip, Cubed
1 cup Onions, Chopped
1 cup Celery, Chopped
1 tablespoon Garlic, Chopped
1 pound Beans, Dried
2 cup Tomatoes, Diced
Pepper, Freshly Ground
2 cup Zucchini, Cubed 1/2in or 1cm
10 cup Chicken Stock
1 cup Carrots, Cubed
4 tablespoon Basil, Fresh Chopped

Heat the oil in kettle, add onions and garlic. Cook briefly and add the tomatoes, zucchini, carrots, turnips, and celery. Cook, stirring, for about 10 minutes. Add the beans, pepper, and stock. Bring to a boil and simmer 1 hour and 45 minutes.

Add the chopped basil. Serve with parmesan cheese on the side.