Leek and Cannellini Bean Soup

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 cups chopped leeks
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup diced turnip
• 1/2 tablespoon salt
• 6 cups chicken stock or water
• 1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)
• 1/4 cup grated Parmigiano cheese

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