Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Leeks -tubetti or ditali)
11 Garlic clove(s) 5 c (to 6 cups)
2 Carrots -vegetable stock
1 lg Potato 1/4 c Dry vermouth
1 Red bell pepper 1 ts Sherry vinegar
1 Yellow bell pepper -or to taste
-(or another red one) 2 ts Capers (opt)
1 1/2 tb Extra-virgin olive oil 1 c Cooked beans
Salt and pepper -or chickpeas (opt)
1/4 c Small tube-shaped pasta 1/4 c Flat-leaf parsley, chopped
-(such as elbow macaroni,

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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