TO: 3 quarts chicken stock

ADD 3 very large peeled and sliced carrots

1 sliced zuchini

4 peeled and sliced parsnips

1 diced potato

3 peeled and quartered (or small can) tomatoes

3 stalks of sliced celery

dash Worcestershire sauce

salt and pepper to taste

COOK over high heat for 30-40 minutes

ADD three handfuls of colored fusilli pasta

COOK over medium heat for another 15 minutes until pasta is done

LADLE into bowls and sprinkle parmesan cheese over soup

SERVES four