Cookbook:Rice and Turnip Minestrone

| Cuisine of Italy | Soups

Ingredients

 * 3 turnips, sliced
 * Salt
 * Butter
 * ¼ cup gravy
 * 8 ounces crushed tomatoes
 * 4 cups chicken, beef, or vegetable stock, brought to a boil
 * ⅓ cup white rice, washed

Procedure

 * 1) Arrange the turnip slices on a rack over a cookie sheet. Sprinkle with salt, cover them with a dish, and let them stand for about 2 hours until the water has run out of them.
 * 2) Put the slices in a frying pan, and fry them slightly in butter until softened.
 * 3) Add the gravy and tomatoes. Cook for a few minutes, then pour it into the boiling stock.
 * 4) Boil for 30 minutes. Serve hot.

Notes, tips, and variations

 * Minestra loses its flavour if it is boiled too long. In Lombardy, however, rice, macaroni, etc., are rarely boiled enough for English tastes.