Rice and Turnip Minestrone

| Cuisine of Italy | Soups

Category: Turnip

Ingredients

• 3 turnips, sliced
• Salt
• Butter
• ¼ cup gravy
• 8 ounces crushed tomatoes
• 4 cups chicken, beef, or vegetable stock, brought to a boil
• ⅓ cup white rice, washed

Instructions

1. Arrange the turnip slices on a rack over a cookie sheet. Sprinkle with salt, cover them with a dish, and let them stand for about 2 hours until the water has run out of them.
2. Put the slices in a frying pan, and fry them slightly in butter until softened.
3. Add the gravy and tomatoes. Cook for a few minutes, then pour it into the boiling stock.
4. Boil for 30 minutes. Serve hot.

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