Farmer's Market Vegetable Soup
Root vegetables simmer in the slow cooker, giving way to a healthy vegetable soup for dinner tonight.
Servings: Makes: 4 servings
Rated:
Ingredients
1/2 of a small rutabaga, peeled and chopped (2 cups)
2 large roma tomatoes, chopped
2 medium carrots or parsnips, chopped
1 large red-skinned potato, chopped
2 medium leeks, chopped
3 14-ounce cans vegetable broth
1 teaspoon fennel seeds, crushed
1/2 teaspoon dried sage, crushed
1/2 to 1/4 teaspoon pepper
1/2 cup dried bow-tie pasta
3 cups torn fresh spinach
Garlic Toasts (see recipe, below; optional)
Directions
1. Combine rutabaga, tomatoes, carrots, potato, and leeks in a 3-1/2- or 4-quart slow cooker. Add vegetable broth, fennel seeds, sage, and pepper.
2. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours.
3. Meanwhile, cook pasta according to package directions; drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with Garlic Toasts.
4. Makes: 4 servings
5. Garlic Toasts: Brush both sides of eight 1/2-inch baguette slices with 1 tablespoon garlic-flavored olive oil. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 minute. Turn; sprinkle with 2 teaspoons grated Parmesan cheese. Broil for 1 to 2 minutes more or until lightly toasted.
Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.
