Tuesday, January 3, 2012

Turkey, Stuffing, and Whole Wheat Rigate Soup

3 celery stalks with leaves, chop into bite size pieces
3 large Carrots, chop into bite size pieces
1/2 large onion, chop into bite size pieces
1 cup cherry tomatoes
2 cups leftover stuffing
2 cups leftover turkey,
6 cups good quality vegetable or chicken broth
1 teaspoon low sodium natural vegetable bouillon
1 cup whole wheat rigate-pipe pasta or similar
Extra Virgin Olive oil
Sea salt and black pepper

In a large deep-sided skillet, add two tablespoons of olive oil and saute carrots, onions, and celery until soft. Add the rest of the ingredients. Season with sea salt and fresh ground black pepper. Simmer on medium-low heat for 1 hour.


No comments:

Trending Now