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Rotelli Pasta Soup


  • 1 small onion chopped
  • 1 stalk celery
  • 1 small white turnip
  • 1 tsp. margarine
  • 4 cups chicken broth
  • 2 cups vegetable juice or tomato juice
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  • salt and pepper to taste
  • 1 1/2 cups rotelli pasta, uncooked
  • 2 Tbsp. lime juice
  • 1/4 cup fresh chervil or 1 Tbsp. dried chervil
  • Garnish
  • 1 green onion, thinly sliced
  • 4 small broccoli florets, cooked
  • 4 small cauliflower florets, cooked


Chop the onion, then cut the celery into bite-sized portions and the turnip into small triangles; set aside.

Melt the margarine in a saucepan and add the onion, celery and turnip; simmer lightly. Add the chicken broth and vegetable juice; season with salt and pepper.

Simmer for 5 minutes over low heat and add the pasta; continue cooking for 10 minutes.

Add the lime juice and chervil just before serving. Garnish with green onion, broccoli and cauliflower florets.

Servings: 4
Time:15 Minutes Preparation Time
15 Minutes Cooking Time

Source: Classic cuisine

By Raymonde G. from North Bay, Ontario

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