Vegetable Shell Soup
|Onions||3 Medium, diced small|
|Celery stalks||3 , diced small|
|Herbes de provence||1 Teaspoon|
|Carrots||4 , pared and diced small|
|Turnip||1⁄2 , peeled and diced small|
|Basil leaf||1⁄2 Teaspoon|
|Potatoes||3 Large, peeled and diced small|
|Chicken stock||8 Cup (128 tbs), heated|
|Tomato paste||4 Tablespoon|
|Small shell noodles||1 Cup (16 tbs)|
Heat butter in large saucepan over medium heat. Add onions, celery and herbes de Provence; season well. Cover and cook 15 minutes over low heat.
Stir in carrots, turnip, thyme and basil; season to taste. Mix well, cover and continue cooking 5 minutes.
Add potatoes, chicken stock, bay leaves and tomato paste. Mix and bring to boil.
Add noodles and cook, partly covered, 15 minutes over medium-high heat. Serve hot.