This may have been one of the easiest soups I have ever made. Simply set the ingredients in the pot, set the kitchen timer for 45 minutes, and go get some things around the house done. I was able catch up on dishes and get a shower within the time my dinner was cooking.
There is only one change I am going to suggest making for this soup. Next time I make it, I will leave the pasta out until the time remaining for the soup is the time that the box suggests to cook the pasta. While the soup is cooking, it winds up being at a constant boil and no pasta ever needs to be cooked much longer than 15 minutes. It did not turn to complete mush, but had a Spaghetti-O consistency. I prefer my pasta to be a bit more al-dente. Once I make this soup again, which I can guarantee I will, I'll try it with the altered pasta cooking time and update this post with results.
- 2 small turnips, peeled and diced
- 4 medium tomatoes, cored and diced
- 1 cup pasta (recipe suggested elbow macaroni, but seriously, use whatever you have on hand)
- 1 cup tomato sauce
- 5 cups water
- 1 tablespoon butter (use olive oil to make the recipe vegan)
- dash of salt and pepper
That's it! Easiest instructions ever! I like this recipe, because it uses two of my CSA veggies while they are in season at the same time. An over abundance of tomatoes is a blessing, but I have been struggling with using all my turnips. Turnips have never been a household vegetable for me, so I have been searching for recipes lately. Do you have any favorites to share?
