Sunday, April 4, 2010

Cute Little Pasta Shell Soup

When's the last time you ate a turnip? Okay, but how about a rutabaga? Exactly the point of this soup - it gives you a chance to add some variety to your diet - and it's yummy - and ya gotta love those cute little pasta shells.


  • 2 TBS cooking oil

  • 1 chopped onion

  • 1 chopped turnip

  • 1 chopped rutabega

  • 3 chopped carrots
  • 14 oz can chopped tomatoes
  • 1 TBS tomato paste

  • 1/4 cup chopped roasted red pepper slices (from jar)

  • 6 cups vegetable broth

  • 2-4 cloves chopped raw garlic (or to taste)
  • 1 14 oz can kidney beans (or any beans you like)

  • 1/2 cup dried brown rice (or, okay REAL if you want) pasta shells


  • Heat oil in stock pot and add chopped onion.

  • Cook 5 mins, until softened.

  • Add chopped carrot, turnip, rutabaga.

  • Add canned tomatoes, puree, and chopped red peppers.

  • Pour in vegetable stock and bring to boil.

  • Stir, then cover and simmer 30-45 mins.

  • Add pasta to pot, and bring to boil. Add water if needed.

  • Lower heat and simmer uncovered for about 10 minutes, or until pasta is tender.

  • Stir in kidney beans and garlic, remove from heat.
    Season w/salt and pepper and desired spices to taste (marjarom, oregano, basil, etc.)
  • Serve with parmesan cheese (or the soy version, if vegan.)

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