Instructions: For the Pistou Sauce: Place parsley, olive oil, grated Parmesan cheese, garlic, basil and lemon juice in a blender or food processor; process until smooth. (

Makes about 1/3 cup)

Saute onion, celery and leeks in oil about 5 to 10 minutes or until tender. Add water, carrots, turnip, salt and pepper. Bring to a boil; reduce heat, simmer 25 minutes or until vegetables are tender. Add beans, zucchini and spinach; heat thoroughly. Add 2 tablespoons Pistou Sauce to soup; pass remaining.

This recipe yields 8 to 10 servings.

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