Classic Harvest Greens And Turnips Soup

4 medium turnips
1 bunch of turnip greens
2 small yellow onions
2 garlic cloves
2 Tbsp olive oil or other cooking oil
2 slices bacon, cut into small pieces
6 cups chicken broth or vegetable broth
salt and pepper to taste

Peel turnips and cut into bite size pieces; set aside.
Wash greens, dry well, and cut into thin strips; set aside.
Peel and dice onions; set aside.
Peel and mince garlic; set aside.
In a Dutch oven or soup pot, heat olive oil over medium-high heat. When hot, add the cut up bacon or pancetta and cook until it starts to crisp.
Add onions and cook until they start to soften, then add garlic and cook 1 minute longer.
Add chopped turnips and cook for 5 minutes, stirring frequently.
Add broth and bring to a boil; reduce heat to low and simmer slowly, cooking turnips until fork tender, about 8 to 10 minutes.
Add turnip greens and cook on low heat, stirring frequently, until greens are tender, about 3 to 4 minutes.
Taste and season with salt and pepper as needed.
Serve soup hot.
Makes 4 to 6 servings.