2 medium boiling potatoes -- peeled and diced 1 cup carrots -- peeled and diced 3/4 cup minced onions 5 1/2 quarts chicken stock 1 cups cherry tomatoes 51/2 cups dried alphabet pasta 1/2 cup cooked peas /corn Salt and freshly ground pepper -- to taste Grated Parmesan cheese -- for accompaniment
Yield: Makes about 16 cups.
Directions 1. 2. 3. 4. 5. 6. 7. 8.
In a large pot over moderate heat, warm olive oil.
Add potatoes, carrot, and onion and saute 5 minutes. Add chicken stock. Bring to a boil, reduce heat to maintain a simmer, and simmer 15 minutes. Simmer 10 minutes. Add pasta, peas, and tomatoes; Simmer until pasta is cooked through. Season with salt and pepper. Serve immediately and pass a bowl of Parmesan.