Ingredients

• 2 tablespoons butter or extra-virgin olive oil
• 3 leeks, white section only, thinly sliced
• 1 medium turnip, peeled, quartered and medium diced
• 3 carrots, peeled, cut in half and sliced on long bias
• 3 stalks celery, thinly sliced on long bias with leaves
• 4 cloves garlic, crushed and roughly chopped

• ½ head purple cabbage, core removed and thinly sliced

• 1 (15-ounce) can cannellini beans, drained
• 3 medium potatoes, quartered and medium diced
• 2 bay leaves, fresh
• 2 quarts chicken stock
• 8 ounces smoked bacon, julienne cut (optional)
• Kosher salt & butcher black pepper to taste