Farmer's Vegetable Broth

  • 1  Pkg Rossi Pasta Artichoke Linguini
  • 2  medium leeks, trimmed and bias cut into 1-2 inch slices
  • 1  medium rutabaga, peeled and cut into 1 inch pieces
  • 1  parsnip, peeled and cut up
  • 1  small carrot, peeled and cut up
  • 3  cup  beef broth
  • 3  cup  water
  • 1/2  cup  dry sherry
  • 1/4  inch sprig fresh rosemary or 1/2 tsp. dried rosemary crushed
In Dutch oven combine Leeks, rutabaga, turnip, parsnip, carrot, broth, water, sherry and rosemary. Bring to boiling; reduce heat. Simmer uncovered 25-30 minutes or until turnip and rutabaga are tender. Remove rosemary sprig. Bring to boiling add pasta; boil until pasta is tender, remove from heat.

To serve, ladle into bowls. Top with rosemary sprigs. Serves 4 to 6.