One 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
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
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.
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.
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.
Stir in the kidney beans, and heat through, about 2-3 minutes. Add parsley and remove from heat.
Spoon soup into serving bowls, and sprinkle each with cheese. Enjoy with chips or bread!