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Frankfurter and vegetable soup

Soup pasta, or pastina, as the Italians call it, comes in tiny star and circle shapes. If it is not available, use small pasta shapes or quick-cook pasta broken into 1 cm (1/2 inch) lengths.

ingredients

serves 4
100 g (4 oz) frankfurters, cut into 5 mm (1/4 inch) slices
2 tablespoons vegetable oil
175 g (6 oz) carrots, cut into 1 cm (1/2 inch) dice
1 celery stalk, thinly sliced
250 g (9 oz) turnips, cut into 1 cm (1/2 inch) dice
1 onion, chopped
1 clove garlic, crushed (optional)
700 ml (1 1/4 pints) beef stock
400 g (14 oz) can chopped tomatoes
salt and freshly ground black pepper
50 g (2 oz) green cabbage leaves, shredded
25 g (1 oz) pasta
50 g (2 oz) Cheddar cheese, grated

method

1. Heat the oil in a heavy-based saucepan, add the carrots, celery, turnips, onion and garlic, if using, and cook over moderate heat for 7 minutes, stirring.

2. Remove from the heat and stir in the stock and tomatoes. Season to taste with salt and pepper.

3. Return the pan to the heat and bring to the boil. Lower the heat, cover the pan and simmer for 20 minutes.

4. Add the cabbage and pasta, then cover again and simmer for a further 10 minutes until the pasta is soft.

5. Stir in the frankfurters, taste and adjust seasoning, and cook for a further 3 minutes.

6. Ladle into warmed individual bowls or a soup tureen and serve at once. Hand the grated cheese in a separate bowl for sprinkling on top of the soup.

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