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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 25 gm streaky bacon diced
- 2 x onions minced
- 2 x leeks sliced
- 300 gm carrots diced
- 600 x gturnips diced
- 1/4 x celeriac root (optional) diced
- 350 gm Savoy cabbage thinly sliced
- 1 sm potato diced
- 450 gm tomatoes skinned de seeded and minced I.5 litres stock
- 1 x salt pepper
- 1 clv garlic
- 40 gm macaroni
- 40 gm rice washed and liquid removed
- 1 Tbsp. minced parsley
- 50 gm grated Parmesan cheese
Direcciones
- Heat the oil in a soup pan and fry the bacon gently for 2 min.
- Add in the prepared vegetables except for the potato and tomatoes.
- Fry all together stirring for 5 min.
- Add in the stock and seasoning.
- Crush the garlic with salt.
- Add in to the soup.
- Cook over a medium heat for 20 min.
- Meanwhile cook the macaroni in plenty of boiling salted water for 10 min drain.
- Add in the rice and diced potato to the soup.
- Cook for a further 15 min then add in the tomatoes and macaroni and cook for 5 min more or possibly till the rice is tender.
- Sprinkle with parsley and serve the grated cheese separately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1523g | |
| Calories 1238 | |
| Calories from Fat 391 | 32% |
| Total Fat 44.5g | 56% |
| Saturated Fat 12.98g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 1086mg | 45% |
| Potassium 3664mg | 105% |
| Total Carbs 175.53g | 47% |
| Dietary Fiber 30.6g | 102% |
| Sugars 43.85g | 29% |
| Protein 45.19g | 72% |
