Earthy Vegetable Noodle Soup
| 3/4 | cup water | 2 | carrots, peeled and sliced |
| 2 | stalks celery, sliced | 2 | parsnips, peeled and diced |
| 1 | rutabaga, peeled and diced | 1 | bunch broccoli, stems removed and cut into large florets |
| 1 | zucchini, sliced | 3 | tablespoons unsalted butter |
| 1 | cup vegetable stock | 6 | ounces cooked pasta (any type) |
| 3 | large cauliflower florets, cut into quarters | | |
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Put 1/4 cup water in a pot & add carrots, celery, parsnips, rutabaga, turnip & zucchini. Steam until tender, about 10 minutes. Add broccoli, cauliflower, stock, remaining 1/2 cup water, & 2 tablespoons of butter. Bring to a boil & reduce heat to medium; cook 15 to 20 minutes. Add the pasta & remaining 1 tablespoon butter. Heat thoroughly & serve with grated Parmesan cheese. Serves 4.
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