Roasted vegetable soup

8 servings

Ingredients

Quantity Ingredient
2 Leeks
11 Garlic clove(s)
2 Carrots
1 large Potato
1 Red bell pepper
1 Yellow bell pepper (or another red one)
1½ tablespoon Extra-virgin olive oil
Salt and pepper
¼ cup Small tube-shaped pasta (such as elbow macaroni, tubetti or ditali)
5 cups (to 6 cups) vegetable stock
¼ cup Dry vermouth
1 teaspoon Sherry vinegar or to taste
2 teaspoons Capers (opt)
1 cup Cooked beans or chickpeas (opt)
¼ cup Flat-leaf parsley, chopped

Directions

Note: Vary the vegetables according to what's available and in season.

1. Preheat the oven to 375øF. Trim and wash the leek and cut them crosswise into ¬-inch slices. Peel the garlic. Mince 1 clove and set aside. Scrub or peel the carrots and cut into «-inch dice. Scrub or peel the potatoes and cut into «-inch dice. Core and seed the bell peppers and cut into «-inch dice.

2. Place the leeks, whole garlic cloves, and diced potato and bell peppers in a roasting pan and toss with the olive oil, salt and pepper. Roast the vegetables to a golden brown, 30-40 minutes.

3. Meanwhile, cook the pasta in 6 cups rapidly boiling salted water until al dente, 8-10 minutes. drain the pasta in a colander.

4. Transfer the vegetables to a large saucepan and add 5 cups vegetable stock and the vermouth, vinegar, caper, minced garlic clove, and salt and pepper. Simmer the soup for 10 minutes, or until all the vegetables are soft. Add the pasta, beans, and half the parsley. Simmer for 2 minutes. If the soup is too thick, add the remaining 1 cup stock.

5. Correct the seasoning, adding salt and pepper or vinegar to taste.

The soup should be highly seasoned. Just before serving, sprinkle the soup with the remaining parsley.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 41 Submitted By DIANE LAZARUS On 10-26-95

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