Herb and vegetable soup

Yield: 6 Servings

Measure Ingredient
1 tablespoon Olive oil
1 large Onion; diced
3 \N Cloves garlic; chopped
1 cup Sherry
3 \N Carrots; diced
3 larges Potatoes; diced
2 \N Stalks celery; diced
6 cups Chicken stock or vegetable stock
8 \N Shallots; coarsely chopped and oven-roasted
3 \N Red bell peppers; roasted, peeled and cored, chopped
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh thyme
1 teaspoon Chopped fresh rosemary
1 teaspoon Chopped fresh oregano
1 teaspoon Chopped parsley
2 cups Cooked pasta -ziti or penne
¼ cup Hot pepper sauce -cayenne
\N \N Salt and black pepper to taste
6 \N Herb sprigs; for garnish

In a very large stockpot, heat olive oil until very hot. Add onion and garlic and saute until you can smell the aroma. Add sherry and boil over high heat until reduced by half, 2 to 3 minutes. Add carrots, potatoes, celery, and stock and cook over medium heat until the potatoes are barely cooked, 10 to 15 minutes. Add shallots, peppers, basil, thyme, rosemary, oregano, and parsley, and simmer just until the potatoes are fork-tender.

Add the pasta, then season with cayenne sauce, salt, and pepper. Heat just until the pasta is warmed through. Serve soup hot, topped with a fresh herb sprig and freshly ground black pepper.

"This soup is packed full of flavor and low in fat. When I make a double batch of this soup, I place the pasta in the individual serving bowls and pour the hot soup over it, so that the pasta doesn't get overcooked when I reheat the soup later."

>MC formatted by Brenda Adams and MC_Buster >Nutrition links pat Hanneman (335cals, 5g fat, 14%cff) >to elf-ideas SOUPS 11/19/98 ADDRESS CHANGE 1998: old new

Recipe by: Cooking with Caprial! Posted to EAT-LF Digest by kitpath@... on Nov 19, 1998, converted by MM_Buster v2.0l.

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