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Ingredients
2 Cups rutabaga, peeled chopped
3 Large Roma tomatoes, chopped
2 Medium carrots, chopped
1 Parsnip, chopped
1 Large red-skinned potato, chopped
2 Medium leeks, chopped
1 Box vegetable broth
1 (14 oz) Can vegetable broth
1 Cup water
1 packet chicken boost flavoring
1 Vegetable bouillon cube
1 Teaspoon fennel seeds, crushed
1/2 Teaspoon dried sage, crushed
1/4 Teaspoon pepper
1 Cup bow-tie pasta
1 Bunch torn fresh spinach
Garlic toasts - See Below
Instructions
Combine rutabaga, tomatoes, carrots, potato, and leeks in a 4 quart crockpot. Add vegetable broth, water, chicken flavoring, bouillon cube, fennel seeds, sage, and pepper.
Cover and cook on LOW for 8 to 9 hours or on HIGH 4 to 4 1/2 hours.
Meanwhile, cook pasta according to package directions and drain. Stir cooked pasta and spinach into soup mixture. Ladle into bowls and serve with garlic toasts.