Italian Vegetable Soup

Name: Italian Vegetable Soup
Yield: 6 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 leeks (white and pale green parts only), chopped and well rinsed; 4 garlic cloves, minced; 6 small zucchini, thinly sliced, about 4 cups; 2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 10 cups vegetable broth; 5 ounces fresh fettuccine, cut into 2- to 3-inch pieces (about 1 1/2 cups); 1/2 cup freshly grated Parmesan cheese; 3 tablespoons unsalted butter, softened; 2 tablespoons chopped fresh thyme

January 26, 2012

You can make this kind of soup anytime, using any kind of pasta you like. Small shapes and short noodles are the obvious choices, but my parents often added spaghetti or fettuccine, broken into small pieces so we could still eat it with a spoon. The fettuccine looks a little more elegant, but if all you have on hand is spaghetti, that’s fine; the soup will have a more rustic, homey look.

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