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| RAINY DAY SOUP
(can be pareve) 4 Tablespoons olive oil 2 large onions -- sliced 2 medium carrots -- sliced 6 cloves garlic -- minced 2 medium zucchini -- sliced 3 cups chicken stock (or vegetable stock for a parve version) 28 ounces tomatoes, canned -- with juice 1/4 teaspoon red pepper flakes 1/2 pound fettucine --uncooked 1 teaspoon thyme 1 teaspoon basil 1/2 teaspoon 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 1/2 hour. Stir in seasonings and pasta, return to a low boil and cook 10-12 minutes, until pasta is done Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |