Rainy Day Soup

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

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
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