Rainy day soup
Yield: 8 Servings
Ingredients:
- 4 TB olive oil
- 2 lg onions -- sliced
- 2 md carrots -- sliced
- 6 cloves garlic -- minced
- 2 md zucchini -- sliced
- 3 c chicken stock
- 28 oz tomatoes canned -- with : juice
- 1/4 ts red pepper flakes
- 1/2 cn fettucine -- uncooked
- 1 ts thyme
- 1 ts basil
- 1/2 ts salt
Instructions:
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 1/2 hour. Stir in seasonings and pasta return to a low boil and cook 10-12 minutes until pasta is done. Recipe By : Nathalie Dupree
