1.5 litres/2 1/2 pints Meat Stock
3 tablespoons olive oil 1 onion, chopped 1 carrot, chopped
1 celery stick, chopped 200 g/7 oz potatoes, diced 200 g/7 oz turnips, diced
150 g/5 oz quadrucci pasta salt and pepper


1.Bring the stock to the boil. Heat the olive oil in another pan, add the onion, carrot and celery and cook over a low heat, stirring occasionally, for 10 minutes until lightly browned.
2.Add the potatoes and turnips, mix well and pour in the stock. Bring back to the boil, then reduce the heat and cook for about 45 minutes.
3. Add the pasta and cook for a further 8 minutes until al dente. Season with salt and pepper to taste. Ladle into a soup tureen and serve.

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