Leek and Cannellini Bean Soup
['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']
1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
3. Add the cannellini beans and simmer for another 2 minutes.
4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.
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