Ingredients

3 Tablespoons olive oil (or lard)
5 celery stalks, chopped
1/2 large onion, diced
5 small turnips, peeled & chopped
2 large carrots, chopped
5 cloves garlic, minced
6 cups chicken stock
1 (28 oz) can diced tomatoes
1/4 teaspoon each: basil, oregano, thyme & rosemary
1 bay leaf
1/8 teaspoon red pepper flakes
1-2 cups cubed, cooked chicken or 1-2 cups cooked white beans
sea salt & pepper to taste

Directions

In a large soup pot over medium heat, saute onions, with a pinch of salt, in olive oil (or lard) until translucent. Add celery, turnips & carrots and saute until slightly browned. Add garlic and saute another two minutes. Pour in chicken stock and bring to a boil, scraping up all of the lovely browned bits with a wooden spoon. Stir in tomatoes, dried herbs, bay leaf and red pepper flakes. Add a good pinch of salt and a few grinds of black pepper. Reduce the heat to low and simmer for at least 20 minutes, a couple of hours is even better. Ten minutes before serving stir in chicken or white beans. Taste and adjust seasoning if needed with salt, pepper or a dash of lemon juice or wine.

Serve with plenty of freshly grated parmesan cheese. And if you do have those fresh herbs, basil would be perfect to sprinkle on top.