1 1/2 cups dried cannellini beans
5 cups water
1 bay leaf
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced or crushed
1 pound turnips, chopped
1 large potato, diced
1 large carrot, chopped
1 red bell pepper, chopped
1 teaspoon hot paprika
1/2 teaspoon dried red chili flakes, or to taste
1 teaspoon sea salt, or to taste
fresh ground black pepper
small handful parsley, finely chopped
Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added.
Drain and add to a large saucepan along with 5 cups of fresh water and a bay leaf.
Bring to a boil.
Reduce heat to low, cover, and simmer for 1 hour or until the beans are just tender.
Remove from heat and set aside.
Heat a large saucepan over medium heat.
When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan.
Add the onion and cook for 5 minutes or until the onion turns translucent.
Add the garlic, turnips, potato and carrots, and sauté for 1 minute. Stir in the red pepper, paprika, chili flakes, along with the beans and their cooking liquid.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 to 30 minutes or until the vegetables are tender.
Remove from heat and discard the bay leaf. Season with salt and fresh ground black pepper to taste. Serve hot in bowls with a spoonful of chopped parsley on top.