Italy · Soup

Rice and Turnip Minestrone

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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

Method

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.
Put the slices in a frying pan, and fry them slightly in butter until softened.
Add the gravy and tomatoes. Cook for a few minutes, then pour it into the boiling stock.
Boil for 30 minutes. Serve hot.