Pasta Day: Vegetable Noodle Soup

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* Exported from MasterCook *

 

Vegetable Noodle Soup

 

Recipe By : Pasta For All Seasons, by Robin Robertson, page 162

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces fettuccine

2 tablespoons olive oil

1 onion -- chopped

2 carrots

cut in 1/4-inch dice

7 cups vegetable stock or water

4 ounces fresh green beans

cut into 1-inch pieces -- (1 cup)

3 cups coarsely chopped green cabbage

15 ounces canned diced tomatoes

1 tablespoon minced fresh flat-leaf parsley

salt and freshly ground black pepper

1/2 cup frozen peas

 

Serves 6

 

This comforting soup can be altered easily to suit your taste. For

example, vary the vegetables according to personal preference, add a can of

chickpeas or other beans for extra substance and protein, or spice it up

with a pinch of hot red pepper flakes.

 

Break the fettuccine into 3 to 4 inch pieces and cook in a large pot of

salted boiling water, stirring occasionally, until it is al dente, about 10

minutes. When the pasta is cooked, drain it and place in a bowl. Add 1

tablespoon of the oil, toss to combine, and set aside. In a large

stockpot, heat the remaining tablespoon of oil over medium- high heat. Add

the onion and carrots. Cover and cook until the vegetables soften, about 5

to 7 minutes. Remove cover and add the stock or water, the green beans,

cabbage, tomatoes, parsley, and salt and pepper to taste. Simmer for 20

minutes or until the vegetables are tender and the liquid reduces

slightly. Stir in the peas and fettuccine. Simmer for 5 minutes to blend

the flavors before ladling the soup into bowls.

 

Other pasta choices: linguine, spaghetti

 

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