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Ingredients
- 2 tablespoons olive oil
- 1 onion, roughly chopped
- 3 carrots, cut into large chunks
- 1 1/2 cups turnips cut into large chunks
- 1 1/2 About 1 1/2 cups rutabaga cut into large chunks
- 14-ounce can crushed Italian tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1/2 cup dried peppers, finely slice (optional)
- 1 1/2 quarts vegetable stock or water
- 1/2 cup small macaroni
- 14-ounce can red kidney beans, rinsed and drained
- 2 tablespoons chopped fresh flat-leaf parsley
- Salt and pepper
- Grated parmesan cheese, to serve
Preparation
Step 1
Heat the oil in a large saucepan. Add the onion and cook over low heat for about 5 minutes until soft. Add the fresh vegetables, canned tomatoes, tomato paste, Italian seasoning, and dried peppers, if using. Stir in salt and pepper to taste.
Pour in the stock or water and bring to a boil. Stir well, cover, lower the heat, and simmer for 30 minutes, stirring occasionally.
Add the pasta and return to a boil, stirring. Lower the heat and simmer, uncovered, for about 5 minutes, or according to the directions on the package until the pasta is just al dente. Stir frequently during the cooking.
Stir in the beans and heat through for 2 to 3 minutes. Remove from the heat and stir in the parsley. Taste and adjust the seasoning.