Step 1

Peel and dice the turnips, potatoes, onions, and carrots into uniform 1.2-inch (3 cm) cubes.

Step 2

Slice the cabbage into rough strips for easy cooking and manageable spoonfuls.

Step 3

In a large pot or Dutch oven, bring 6 cups of water to a boil over high heat.

Step 4

Once boiling, add the turnips, potatoes, onions, and carrots to the pot.

Step 5

Reduce the heat to a gentle simmer, add the salt, and cover the pot with a lid.

Step 6

Cook for 15–20 minutes, or until the vegetables are tender when pierced with a fork.

Step 7

Remove about half of the potatoes. Using an immersion blender, purée the rest of the cooked vegetables and liquid directly in the pot until the mixture is smooth and creamy.

Step 8

Taste the soup and adjust the salt as needed.

Step 9

Stir the cabbage strips into the puréed soup.

Step 10

Cook for an additional 5 minutes, or until the cabbage is tender but still slightly crisp.

Step 11

Add the cooked cannellini beans and the rest of the boiled potatoes to the pot and gently stir to combine.

Step 12

Let the soup sit for a minute to warm the beans through.

Step 13

Ladle the soup into bowls and drizzle each serving with a small amount of olive oil.

Step 14

Serve with crusty bread on the side.