"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Sunday, December 7, 2014


This is a simple recipe, very little preparation time and about 45 minutes cooking.  It is delicious and the combination of turnips, cabbage, carrots, and celery mix well with a mix of Italian spices. I prefer the soup without pasta, but Italian cooks often put in some small elbow noodles.


* 2 cubes low-salt vegetable bouillon

* 1/4 cabbage, loosely chopped

* 4 carrots, cut into 2” pieces

* 4 small turnips quartered, and again halved

* 1 med. onion, chopped

* 4 stalks celery, cut into 3” pieces

* 1/2 can tomato paste

* 5 sprigs fresh parsley, loosely chopped

* 2 tsp. each dried basil, oregano

* 2 tsp. garlic flakes

* 2-3 Tbsp. olive oil

* 5-6 grindings black pepper

* 2 Tbsp. freshly ground Parmesan cheese (optional)

- Dissolve the bouillon cubes in 3 cups water

- Add all the ingredients and mix well.

- Cook over medium-low heat for 25 minutes, taste, and adjust spices if needed

- Cook for an additional 20 minutes or until the vegetables are tender

- Taste, adjust for salt

- Sprinkle the grated cheese (optional), and serve

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