italian farmhouse soup

[Guest guest]

I'm hoping to try all (?) the soups in this book. ;-)

 

 

 

* Exported from MasterCook *

 

Farmhouse Soup

 

Recipe By :Ursula Ferrigno: Truly Madly Pasta

Serving Size : 6 Preparation Time :0:00

Categories : New Import Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

~Zuppa Casalinga~

2 tablespoons olive oil

1 onion -- roughly chopped

3 carrots

7 ounces turnips

6 ounces rutabagas

14 1/2 ounces canned crushed tomatoes

1 tablespoon tomato paste

1 handful mixed fresh herbs -- such as

rosemary, thyme, and flat-leaf parsley

1 teaspoon dried oregano

1 1/2 quarts vegetable stock

sea salt and freshly ground black pepper

1/3 cup dried small macaroni

2 1/2 cups cooked borlotti beans

or cannellini beans, (rinsed if canned)

handful fresh flat-leaf parsley -- to garnish

freshly grated Parmesan -- to serve

 

1. Heat the oil in a large pot over low heat. Add the onion and fry, stirring

frequently, about 5 minutes, until soft.

 

2. Cut all the fresh vegetables into large chunks, then add them to the pot

along with the canned tomatoes, tomato paste, fresh herbs, and dried oregano.

Pour in the stock, season with salt and pepper, to taste, and bring to a boil.

Stir well, cover, lower the heat, and simmer for 30 minutes, stirring

occasionally.

 

3. Add the pasta and bring to a boil, stirring. Lower the heat and simmer,

uncovered, stirring frequently, until the pasta is just al dente, or tender but

still firm to the bite, about 5 minutes.

 

4. Stir in the beans and heat through, 2 to 3 minutes, then remove from the heat

and stir in the parsley. Taste the soup and adjust the seasoning.

 

5. Serve hot in warm soup bowls, with the cheese handed around separately.

 

Cuisine:

" Italian "

Source:

" Rizzoli New York 2003 "

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Per Serving (excluding unknown items): 395 Calories; 9g Fat (20.2% calories from

fat); 16g Protein; 65g Carbohydrate; 14g Dietary Fiber; 2mg Cholesterol; 1780mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3373 0 0 0 2130706543 5856 27283 0 2130706543

2130706543