Step 1

1 Fit a food processor with a slicing blade and process the onion, celery and scallions

Step 2

2 (Alternatively, you can roughly chop them by hand

Step 3

3 )

Step 4

4 In a large stockpot or Dutch oven over medium-high heat, heat 2 tablespoons of the oil until shimmering

Step 5

5 Add the sliced vegetables and saute until tender, about 3 minutes

Step 6

6 Meanwhile, cut the carrot, zucchini, turnip, cabbage and potatoes in halves or quarters lengthwise (getting them narrow enough to go through the food processor chute), and use the processor to thinly slice them

Step 7

7 (Alternatively, you can thinly slice them by hand

Step 8

8 ) Add the vegetables to the stockpot, along with the beans, salt and water, increase the heat to high, and bring to a boil

Step 9

9 Cover, reduce the heat to medium-low, and simmer until the vegetables are very soft and the soup is flavorful, 15 to 20 minutes

Step 10

10 Stir in the lemon juice, taste, and add more salt and/or lemon juice if needed

Step 11

11 While the soup is cooking, change the food processor to the chopping blade

Step 12

12 Combine the garlic and herbs with the remaining 2 tablespoons of oil in the bowl and puree until smooth

Step 13

13 (Alternatively, you can finely chop the garlic and herbs by hand, and stir together with the oil

Step 14

14 )

Step 15

15 Divide the soup among serving bowls, top each with a generous dollop of the herb mixture, season with the pepper, and serve hot