CassieOne of my favourite things to do in the world is host friends for a meal.
One of my favourite meals to host is soup/salad/bread. I could eat endless amounts of the foods in these categories!!
Last night, I had two amazing friends over from church, who each brought chips, Autumn made salad, and I made this soup: which involved a rutabaga, an ingredient I’ve never cooked with, but saw at the grocery store and was intrigued by.
I cooked the tough skins of the root vegetable in a little oil with lots of seasoning and snacked on them while I cooked. Surprisingly delicious!
Be sure to try out this flavourful soup for a simple, hearty dinner.
Cozy Winter Soup
serves 6-8
Ingredients
1/4 cup vegetable oil
1 very large Spanish onion, diced
18 oz baby carrots, roughly chopped
1/2 large rutabaga, peeled and chopped (about 700g)
1 large can (28oz) diced tomatoes
2 Tbsp tomato sauce
2 tsp basil
2 tsp oregano
salt and pepper to taste
7 cups broth
1 cup dried malasane pasta (or macaroni, or other short pasta)
14oz can kidney beans, rinsed and drained
1/4 cup parsley
parmesan cheese, for serving
Method
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In large soup pot, heat oil over medium-low. Add onions, and cook about 5 minutes, or until fragrant. Add carrots, rutabaga, tomatoes, tomato sauce, basil, and oregano, and stir in salt and pepper. Mix well.
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Pour in the broth and turn the heat to high, bringing mixture to a boil. Mix well, and then cover and simmer about 30 minutes, stirring occasionally.
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Turn the heat to high and add the pasta to the pot, until mixture comes to a boil. Lower the heat and simmer uncovered 10-12 minutes, or until pasta is al dente.
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Stir in the kidney beans, and heat through, about 2-3 minutes. Add parsley and remove from heat.
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Spoon soup into serving bowls, and sprinkle each with cheese. Enjoy with chips or bread!
