©Simply Good Food all rights reserved 2005
Winter Root Vegetable Soup

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