2 tablespoons corn or peanut oil
1 large onion, roughly chopped
2 large carrots, cut into 1/2-inch dice
2 medium-size turnips, peeled and cut into 1/2-inch dice
8 cups water
4 cups homemade or canned low-salt chicken broth
1 medium-size zucchini, cut into 1/2-inch dice
1 cup green beans, cut into 1/2-inch dice
2 large leeks, white and tender green parts, well washed and cut into 1/2-inch dice
4 medium-size potatoes, peeled and cut into 1/2-inch dice (I used Yukon Gold)
1 cup canned flageolets, undrained (or cannellini beans)
1 cup broken pieces thin spaghetti
Salt and freshly ground black pepper to taste
3 large tomatoes, juice and seeds gently squeezed out and cut into 1/2-inch dice
6 cloves garlic, minced
2 tablespoons extra virgin olive oil
1/4 cup minced fresh parsley
1/4 cup shredded fresh basil
In a large pot over medium-high heat, heat the corn oil until very hot but not smoking, then add the onion and saute until golden, about 5 minutes. Add the carrots and turnips and saute 2 minutes. Add the water and broth and bring to a boil. Reduce the heat to medium and cook 10 minutes. Add the zucchini, green beans, leeks, and potatoes and simmer 30 minutes.
Add the flageolets and spaghetti and cook 15 minutes. Season with salt and pepper.
In a small bowl, combine the tomatoes, garlic, olive oil, parsley and basil and set aside. Just before serving the soup, add the tomato mixture and cook just until heated through. Serve the soup hot or at room temperature.