Sunday, December 4, 2016

Farmer's Market Vegetable Soup

  • 1/2of a small rutabaga, peeled and chopped (2 cups)
  • 2large roma tomatoes, chopped
  • 2medium carrots or parsnips, chopped
  • 1large red-skinned potato, chopped
  • 2medium leeks, chopped
  • 314 ounce can vegetable broth
  • 1teaspoon fennel seeds, crushed
  • 1/2 - 1/4teaspoon pepper
  • 1/2cup dried bow-tie pasta
  • 3cups torn fresh spinach


  1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.
  2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
  3. Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts.

Garlic Toast

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