|Italian Farmhouse Soup: Winter Vegetarian Favorite|
Italian Farmhouse Soup
2 Tb. Olive Oil
1 Onion, Chopped
2 to 3 cloves Garlic, minced
3 to 4 Carrots, peeled and cut into large chunks
6 oz. Rutabaga, peeled and cut into large chunks
7 oz. Turnips, peeled and cut into large chunks
2 Quarts, canned diced tomatoes
2 tsp. Oregano
2 tsp. Basil
1 tsp. Thyme
1 tsp. Salt
6 & 1/2 Cups Vegetable Stock
1/2 Cup Dried Small Macaroni
1 - 14 oz. Can Red Kidney Beans, drained and rinsed
2 Tb. Italian Flat Leaf Parsley, chopped
Salt and Pepper, to taste
Freshly Grated Parmesan Cheese
Heat the olive oil in a large pan, add the onion and garlic, cook over low heat for about 5 minutes until softened. Add the carrot, turnip, rutabaga, tomatoes, herbs, and salt. Pour in the stock and bring to a boil. Reduce the heat, cover and allow to simmer for about 30 minutes or until veggies are tender. Add the pasta and kidney beans to the pan and simmer for about 5 minutes until pasta is tender. Remove from heat and stir in parsley and add salt and pepper to taste. Serve hot with freshly grated Parmesan cheese on top.
After we discovered this amazing soup we started growing Rutabaga in our garden. It is so delicious! We also usually have turnips growing too, but if you don't have either of these just use whatever root or winter vegetables you have available.
I didn't have any turnips when I made this batch. So I threw in a small butternut squash and a large sweet potato, along with my rutabaga and carrots. It turned out awesome! So yummy! Served with homemade French Bread, it makes the perfect winter time meal.