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(Late) Springtime Soupe Au Pistou Guest Post From Sarah Of Portland Kitchen

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soups dairy free gluten free vegan vegetarian lunch
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For the Soup:

1/2 cup dried flageolet beans (cannelini are fine)

1 bay leaf

1/2 medium yellow onion, diced

2 tbs. olive oil

1/2 medium fennel bulb, finely diced

5 oz. new potatoes, scrubbed and diced

1/2 lb. fat asparagus, ends trimmed and stalks peeled, tips reserved

5 oz. baby turnips, peeled and diced

4-6 cups soaking liquid from beans or vegetable stock or even just water

salt and pepper

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