Garden Vegetable Soup

by Giulietta

Prep time: 0:20 Overall time: 1:10

Servings: 1 gallon

INGREDIENTS

1 1/2 c Chopped onions
1 c Chopped leeks
1 Garlic clove, minced
1 tb Cooking oil
8 c Chicken broth
8 c Cubed peeled potatoes
4 Carrots, sliced
2 c Diced turnips
2 c Sliced mushrooms
6 oz Spinach, cut into thin
-strips
1 lb Smoked Polish sausage,
-thinly sliced and browned
8 oz Package pasta wheels, cooked
-and drained
1/2 ts Salt
1/4 ts Pepper
Grated Parmesan cheese

INSTRUCTIONS

Brown sausage; set aside. In a large soup kettle or Dutch oven, cook onion, leeks and garlic in oil until tender, about 5 minutes. Add chicken broth, potatoes, carrots, turnips and mushrooms. Cover and cook over low heat until vegetables are tender, about 30 to 40 minutes. Add spinach and sausage and cook for 10 minutes. Add pasta, salt and pepper and heat through. Serve with Parmesan cheese.

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