Herb and Vegetable Soup
| Yield: | 6 Servings |
| Categories: | Soups, Vegetables |
| 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 |
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