Herb and vegetable soup

6 Servings

Ingredients

QuantityIngredient
1tablespoonOlive oil
1largeOnion; diced
3Cloves garlic; chopped
1cupSherry
3Carrots; diced
3largesPotatoes; diced
2Stalks celery; diced
6cupsChicken stock or vegetable stock
8Shallots; coarsely chopped and oven-roasted
3Red bell peppers; roasted, peeled and cored, chopped
1tablespoonChopped fresh basil
1tablespoonChopped fresh thyme
1teaspoonChopped fresh rosemary
1teaspoonChopped fresh oregano
1teaspoonChopped parsley
2cupsCooked pasta -ziti or penne
¼cupHot pepper sauce -cayenne
Salt and black pepper to taste
6Herb sprigs; for garnish

Directions

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.