INGREDIENTS
1 onion, chopped
30 ml (2 tbsp.) Olive oil
2 carrots, peeled and cut into small pieces
2 stalks celery, chopped
½ rutabaga, peeled and cut into small pieces
1 can of 796 ml (28 oz) plum tomatoes, crushed by hand
1.25 liters (5 cups) chicken broth
250 ml (1 cup) frozen broad beans (see note)
Salt and pepper
PREPARATION
In a saucepan over medium heat, soften the onion in the oil. Add carrots, celery and rutabagas. Cook 5 minutes. Add tomatoes and broth. Bring to boil.
Cover and simmer about 40 minutes or until vegetables are tender. Salt and pepper. Add the beans and cook for 2 to 5 minutes.
If desired, serve with cheese
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