Vegetable Soup

The rutabaga are the secret ingredient here. It lends a little something extra to the soup, rather than traditional potatoes. Any of the vegetables can be changed. This soup is perfect for emptying leftover produce out of the fridge.

1 onion, diced

1/2 heart of celery, diced

4 carrots, diced

1 rutabaga, diced

1/4 red cabbage, diced

1 can crushed tomatoes (32 oz)

1 can diced tomatoes (10oz)

4 cloves garlic, minced

1/4 cup fresh basil, minced

1/2 bag baby spinach

1/4 cup of grated parmesan

Water, about 64 oz

Salt & Pepper

Dried Basil

In a large pot, saute onion, celery, and carrots in a little olive oil. Add remaining ingredients and bring to a boil. Reduce heat to simmer. Simmer for at least an hour, or until turnips are very tender.

Yield: 6-10 servings