 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This is a great soup for a cold winter day. Ingredients:
2 tablespoon olive oil |
1 onion; rough cut |
3 carrot; cut into 1 inch cubes |
6 ounce turnips; chopped 3/4 inch cubes |
6 ounce rutabaga; chopped 3/4 inch cubes |
1 14 oz can whole tomatoes; hand crushed |
1 tablespoon tomato paste |
1 teaspoon dried italian herbs |
1 teaspoon dried oregano |
4 cup chicken broth |
2 cup water |
3/4 cup small elbow macaroni |
1 14 oz can light red kidney beans; rinsed and drained |
1/2 lb smoked beef sausage, sliced 1/8-inch thick |
1 tsp kosher salt |
grated parmesan cheese |
saloio bread loaf |
Directions:
1. In a soup pot, saute the onion in 2 Tbl olive oil for about 5 minutes, or until softened.
2. Add the fresh vegetables, canned tomatoes, tomato paste, salt and dried herbs. Pour in the chicken broth and water and bring to a boil. Stir well, cover, lower the heat and simmer for 30 minutes, stirring occasionally.
3. While the vegetables are cooking, brown the sausage slices. Drain the grease and place on paper towels until ready to add to the soup.
4. Add the macaroni to the soup pot and bring to the boil. Stir occasionally. Lower the heat and simmer about 10 minutes until the pasta is just al dente.
5. Stir in the beans and sausage slices. Heat through 2-3 minutes, then remove from the heat.
6. Serve hot in soup bowls with a couple slices of dark toasted, buttered Saloio bread.
7. Hand round the grated Parmesan separately.
|
|