Rainy Day Soup

Six cloves of garlic and two big onions sautéed in olive oil set the aromatic foundation for this warming soup. Carrots and zucchini cook covered on low for 8-10 minutes, then chicken broth, canned tomatoes, and red pepper flakes join for a 30-minute simmer before fettuccine goes in to cook right in the pot.

Cooking the vegetables covered before adding liquid steams them gently and concentrates their natural sweetness. This step makes a noticeable difference compared to dumping everything into broth from the start.

The pasta cooks directly in the soup during the last 10-12 minutes. The starch it releases thickens the broth slightly and gives the soup more body. Use broken fettuccine rather than small soup pasta for a more substantial, meal-sized bowl.

Thyme and basil go in with the pasta. Adding herbs near the end preserves their flavor instead of boiling it away during the long simmer.

Kitchen Tips

• Slice the vegetables rather than dicing for a rustic, chunky soup. Sliced rounds look better and hold their shape.
• Break the fettuccine into roughly 2-inch pieces before adding to the pot.
• The soup thickens as it sits because the pasta absorbs liquid. Add extra broth when reheating.
• This is even better the next day. The flavors deepen overnight.

Variations

• Bean addition: Add a can of drained cannellini beans with the broth for more protein and fiber.
• Italian sausage: Brown sliced Italian sausage and add with the vegetables for a meatier version.