Italian Squash And Rice Soup 3 Recipe

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Servings: 8

Ingredients

Cost per serving $1.31 view details

Directions

  1. 1. Heat oil in heavy large pot or possibly Dutch oven over medium heat till warm. Add in onion and celery; cook 3 to 4 min or possibly till softened, stirring frequently.
  2. 2. Add in rice, garlic, rosemary, salt and pepper. Cook and stir 30 second. Add in broth and squash; bring to a boil. Reduce heat to low; skim off any froth. Cover; simmer 12 to 15 min or possibly till rice and squash are barely tender.
  3. 3. Add in turkey and lemon peel; simmer an addition 3 to 4 min or possibly till thoroughly heated. Serve topped with Parmesan.
  4. Description: "Winter squash and Italian Rice with turkey and lemon peel"
  5. Yield: 8 c.
  6. NOTES : Tested October 2001: We omitted the turkey. Very thick soup. The flavor depends completely upon the freshness of the squash and the heartiness of the broth. Next time Surprise: I like creamed soup and Bob tolerates them. But this soup he loved more than I did. I liked it better the second day. NEXT TIME: add in leftover turkey and a roasted slab of banana squash.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 248g
Recipe makes 8 servings
Calories 143  
Calories from Fat 33 23%
Total Fat 3.74g 5%
Saturated Fat 1.41g 6%
Trans Fat 0.0g  
Cholesterol 24mg 8%
Sodium 482mg 20%
Potassium 373mg 11%
Total Carbs 15.87g 4%
Dietary Fiber 1.9g 6%
Sugars 1.56g 1%
Protein 11.3g 18%
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