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Add a photoThis is a minstrone-style soup, great with big hunk of crusty bread on a cold winter day.
Ingredientes
- 4 tbsp olive oil
- 2 onions, chopped
- 6 carrots, cut into large chunks
- 3/4 lb turnips, chopped
- 3/4 lb rutabaga, chopped
- 1 28oz can diced tomatoes
- 2 tbsp tomato paste
- 2 tsp dried mixed herbs
- 2 tsp dried oregano
- 12 cups vegetable stock
- 1 cup of small macaroni or conchiglie (sm shells)
- 2 15oz cans red kidney beans, rinsed and drained
- 4 tbsp chopped flat leaf parsley
- Salt and pepper
- grated parmesan cheese, to serve
Direcciones
- In a lg stock pot heat oil and add onion cook 5mins till soft
- Add fresh vegetables, tomatoes, tomato paste,dried herbs and stir in salt and pepper.
- Pour stock in and bring to a boil, stir well, cover, lower heat and simmer for 30 mins, stirring occasionally.
- Add pasta and bring to a boil, stirring, lower heat and simmer again, uncovered for another 10 mins. or til pasta al dente.
- Stir beans, heat through for 2-3 mins. Remove from heat stir in parsley. adjust seasonings to taste.
- Serve with grate parmesan
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 659g | |
| Recipe makes 8 servings | |
| Calories 293 | |
| Calories from Fat 79 | 27% |
| Total Fat 8.95g | 11% |
| Saturated Fat 1.8g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1900mg | 79% |
| Potassium 768mg | 22% |
| Total Carbs 45.08g | 12% |
| Dietary Fiber 10.4g | 35% |
| Sugars 12.97g | 9% |
| Protein 9.82g | 16% |
