Winter Vegetable Potage With Pasta
![Winter Vegetable Potage With Pasta](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/winter-vegetable-potage-with-pasta-Dec14_2685185025.jpg)
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- Prep time
- 20 min
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- Cook time
- 1 hr
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- Servings
- 8 Servings
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- Serving size
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1 cup
Ingredients
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onion(s) (diced)
- 1
- 1
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carrot(s) (peeled and diced)
- 3
- 3
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fennel bulb (diced)
- 1
- 1
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salt
- 1/2 tsp
- 2 g
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black pepper
- 1/4 tsp
- 1 g
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garlic (minced)
- 2 clove
- 2 clove
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low sodium chicken broth
- 5 cup
- 1 kg 183 g
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cabbage (shredded)
- 1 cup
- 237 g
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olive oil
- 1 tbsp
- 15 g
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rutabaga (peeled and diced)
- 1/2 cup
- 118 g
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elbow macaroni
- 2/3 cup
- 156 g
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fresh chives (minced)
- 2 tbsp
- 30 g
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Directions
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In a large saucepan, heat the olive oil over medium-high heat. Add the onions and sauté for 4 minutes. Add the carrots and fennel and season with the salt and black pepper. Sauté for 3 minutes. Add the garlic and sauté for 1 minute.
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Add the broth, cabbage, and rutabaga to the pan. Bring to boiling. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour. Add the pasta, raise the heat to medium, and cook for 7 minutes, or until the pasta is tender. Ladle the soup into bowls and garnish each bowl with the chives.