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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 20 |
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I came up with this when I was craving carrots one cold Saturday a couple of years ago. Its a family favorite for stick to your ribs comfort food now. Definitely high in vitamin C! Ingredients:
2 pounds carrots, peeled and sliced thin |
1 clove garlic, minced |
2 cups celery, with leaves, minced |
2 medium onions, minced |
2 quarts chicken broth |
1 teaspoon ground sage |
salt and pepper, to taste |
3 cans stewed red ripe tomatoes, chopped |
3 tablespoons butter |
2 teaspoons sugar |
1/2 cup flour (or cornstarch to make this gluten-free) |
1 quart half and half |
2 1/2 cups macaroni, mini bows (gluten free to make this gf) |
Directions:
1. Bring broth to a boil and add veggies, sage and salt & pepper. Cook 1 hour until tender and then puree in food processor. Transfer to large pot, mix the tomatoes, butter, sugar and flour (or cornstarch) together and add to pot, stirring well and until thickened. Then add the half and half and the mini-bows. Cook and stir until pasta is done over very low heat. Adjust seasonings.
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