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17Ingredients
28Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onions (large or 2 small, chopped)
- 4 stalks celery
- 5 large carrots (sliced)
- 3 garlic cloves (peeled and finely chopped or grated)
- 1/2 tsp. salt (divided)
- 1/4 tsp. freshly ground black pepper
- 14 oz. butternut squash (peeled and cut into bite-size chunks)
- 8 oz. rutabaga (or turnip, peeled and cut into bite-size chunks)
- 8 oz. sweet potato (white, peeled and cut into bite-size chunks)
- 8 cups vegetable stock
- 2 bay leaves
- 1 sprig fresh dill
- 4 sprigs fresh parsley
- 12 oz. green beans (cut into ½ inch pieces)
- 2 cups small pasta (cooked according to package directions)
- 1 tsp. fresh parsley (chopped for garnish, optional)
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Reviews(1)
Merari S. 8 years ago
This is a simple and comforting soup that is also full of flavor! I substituted the vegetable stock with organic chicken broth to give it a chicken noodle flavor. Will definitely be making this one again.