italian rice and turnip soup

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* Exported from MasterCook *

 

Italian Rice and Turnip Soup

 

Recipe By :Paola Scaravelli and Jon Cohen

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons butter

4 cups peeled young turnips -- 1/2-inch cubes

6 cups defatted vegetable broth

1/2 cup Italian or Carolina long-grain rice

salt and freshly ground pepper

2 tablespoons chopped parsley

1/4 cup freshly grated parmesan cheese

1/2 cup additional parmesan (optional) -- for serving

 

Heat the butter in a large saucepan and saute the turnips over high heat,

turning frequently, until browned. Add broth and cook covered for 10 minutes.

Blend in the rice and cook until the rice is al dente, about 15 minutes. Taste

and correct for salt and pepper. Just before serving mix in the fresh parsley

and 1/4 cup parmesan. Serve hot. Pass the remaining parmesan for those who wish

to add it.

 

Description:

" Minestrone di riso e rape | simple soup with great flavor "

Cuisine:

" Italian "

Source:

" Cooking from an Italian Garden "

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Per Serving (excluding unknown items): 166 Calories; 8g Fat (42.4% calories from

fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 1180mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat.

 

NOTES : Inveterate turnip haters love this soup. Serve on any occasion from

elegant dinner to everyday meal. Much will depend upon the flavor of the broth.

 

Nutr. Assoc. : 0 5370 0 20107 0 0 0 0

 

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=^..^= PatH (Pat Hanneman)

http://home.earthlink.net/~kitpath/

KP Cookbooks - tested lowfat recipes in MC format