Rainy day soup

Yield: 8 Servings

Measure Ingredient
6 cloves garlic -- minced

4 TB olive oil

2 lg onions -- sliced

2 md carrots -- sliced

2 md zucchini -- sliced

3 c chicken stock

28 oz tomatoes, canned -- with

: juice

¼ ts red pepper flakes

½ cn fettucine -- uncooked

1 ts thyme

1 ts basil

½ ts salt

In dutch oven, heat olive oil and saute onions and garlic. Add carrots and zucchini and cook covered 8-10 minutes on low. Add stock, tomatoes, pepper flakes and simmer ½ hour. Stir in seasonings and pasta, return to a low boil and cook 10-12 minutes, until pasta is done.

Recipe By : Nathalie Dupree

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