Rice and Turnip Minestrone
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | turnips | 0 g | — | Buy |
| 2 | Salt | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 3 | Butter | 0 g | — | Buy |
| 4 | gravy | 0.25 cup | — | Buy |
| 5 | crushed tomatoes | 8 oz | 41 kcal2g protein · 9g carbs · 1g fat | Buy |
| 6 | chicken | 4 cup | 1152 kcal216g protein · 0g carbs · 25g fat | Buy |
| 7 | white rice | 0.33 cup | 289 kcal6g protein · 63g carbs · 1g fat | Buy |
Total, all ingredients1482 kcal · 224g protein · 72g carbs · 26g fat
Per servingno servings count given
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Directions
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.
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