Italian Turnip Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tablespoons unsalted butter 1 tablespoon olive oil 1 lb turnips, peeled,and cut into ½ inch diced pieces (about 3 large turnips)6 cups chicken or veggie broth1 cup of long-grain rice salt and pepper, to taste 2 tablespoons of minced fresh Italian parsley 1/2 cup of grated parmesan cheese
In a large saucepan, melt the butter with the olive oil over high heat.
Sauté the turnips, tossing frequently, for about 5 to 7 minutes, or until golden brown.
Add the broth, bring to a boil, reduce heat to moderate, and cook, covered for 10 minutes.
After that, stir in the rice and cook the mixture, covered, until the rice is al dente, about 15 minutes.
Add salt and pepper to taste.
Just before serving, stir in the parsley and the Parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user METALBABE.
Sauté the turnips, tossing frequently, for about 5 to 7 minutes, or until golden brown.
Add the broth, bring to a boil, reduce heat to moderate, and cook, covered for 10 minutes.
After that, stir in the rice and cook the mixture, covered, until the rice is al dente, about 15 minutes.
Add salt and pepper to taste.
Just before serving, stir in the parsley and the Parmesan cheese.
Number of Servings: 4
Recipe submitted by SparkPeople user METALBABE.
Nutritional Info Amount Per Serving
- Calories: 250.7
- Total Fat: 12.8 g
- Cholesterol: 33.5 mg
- Sodium: 2,342.1 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 2.9 g
- Protein: 7.8 g
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