Recipe - Herb And Vegetable Soup

1 tablespoon Olive oil
1 lg Onion; minced
3 Cloves garlic; chopped
1 cup Sherry
3 Carrots; minced
3 lg Potatoes; minced
2 Stalks celery; minced
6 cup Chicken stock or vegetable
stock
8 Shallots; coarsely chopped
and ovenroasted
3 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 cup Cooked pasta ziti or penne
One fourth cup Hot pepper sauce cayenne
Salt and black pepper to
taste
6 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 forktender.

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 elfideas SOUPS 11/19/98

ADDRESS CHANGE 1998: old http://www.pacificharbor.com/caprial/ new
http://www.caprial.com/

Recipe by: Cooking with Caprial! http://www.caprial.com/

Posted to EATLF Digest by kitpath@earthlink.net on Nov 19, 1998, converted
by MM_Buster v2.0l.