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Herb and Vegetable Soup



  • Prep Time: N/A
  • Cooking Time: N/A

Herb and Vegetable Soup

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

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."

Ingredients:

1 tb Olive oil
1 lg Onion; diced
3 Cloves garlic; chopped
1 c Sherry
3 Carrots; diced
3 lg Potatoes; diced
2 Stalks celery; diced
6 c Chicken stock or vegetable
-stock
8 Shallots; coarsely chopped
-and oven-roasted
3 Red bell peppers; roasted,
-peeled and cored, chopped
1 tb Chopped fresh basil
1 tb Chopped fresh thyme
1 ts Chopped fresh rosemary
1 ts Chopped fresh oregano
1 ts Chopped parsley
2 c Cooked pasta -ziti or penne
1/4 c Hot pepper sauce -cayenne
Salt and black pepper to
-taste
6 Herb sprigs; for garnish

Serves:

6 Servings
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