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  • Farmhouse Soup

    1 vote
    Farmhouse Soup
    Prep: 10 min Cook: 40 min Servings: 8
    by Denise Sherin
    115 recipes
    >
    This is a minstrone-style soup, great with big hunk of crusty bread on a cold winter day.

    Ingredients

    • 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

    Directions

    1. In a lg stock pot heat oil and add onion cook 5mins till soft
    2. Add fresh vegetables, tomatoes, tomato paste,dried herbs and stir in salt and pepper.
    3. Pour stock in and bring to a boil, stir well, cover, lower heat and simmer for 30 mins, stirring occasionally.
    4. Add pasta and bring to a boil, stirring, lower heat and simmer again, uncovered for another 10 mins. or til pasta al dente.
    5. Stir beans, heat through for 2-3 mins. Remove from heat stir in parsley. adjust seasonings to taste.
    6. Serve with grate parmesan

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