This is a wonderful soup that I found in one of the books Joyce sent, Italian Soup Cook Book. I made a few changes because of available ingredients. Nothing major. And as I've mentioned before the turnips are marvelous this year.
I need to mention I may be missing in action for a few days. There is lots to do before our church auction on Saturday.
3 large white turnips, peeled and cut into 1/2-inch dice (about 4 cups
2 tablespoons unsalted butter
2 ounce pancetta or bacon, finely chopped
1 large onion, cut into 1/2-inch dice
1 small red bell pepper, stemmed, seeded and cut into 1/2-inch dice
8 cups basic homemade beef broth or canned low-sodium beef broth
Freshly ground black pepper to taste
1 1/4 cups rice, preferably Arborio
1/4 cup finely chopped fresh flat-leaf parsley
3/4 cup freshly grated Parmigiano-Reggiano cheese
1. Cook the turnips in a large saucepan in salted boiling water to cover just until tender, about 10 minutes. Drain and set aside.
2. Melt the butter in a large skillet over low heat. Add the turnips and cook, stirring occasionally, until softened, 6 to 7 minutes. Remove from the heat and set aside.
3. Saute the pancetta in a large soup pot over medium heat until lightly browned, about 5 minutes. Add the onion and bell pepper and cook until the vegetables soften, about 5 minutes. Add the broth and black pepper. Taste and season with salt, if needed. Increase the heat to high and bring to a boil.
4. Add the rice and reduce the heat to a very slow but steady simmer. Cover and cook until the rice is al dente, about 15 minutes. Stir in the turnips and parsley and remove from the heat. Lade the soup into warmed bowls and serve, passing the grated cheese alongside.