Instructions: In a very large stockpot, heat olive oil until very hot. Add onion and garlic and saute until you can smell the aroma. Add sherry and boil over high heat until reduced by half, 2 to 3 minutes. Add carrots, potatoes, celery, and stock and cook over medium heat until the potatoes are barely cooked, 10 to 15 minutes. Add shallots, peppers, basil, thyme, rosemary, oregano, and parsley, and simmer just until the potatoes are fork-tender.

Add the pasta, then season with cayenne sauce, salt, and pepper. Heat just until the pasta is warmed through. Serve soup hot, topped with a fresh herb sprig and freshly ground black pepper.

"This soup is packed full of flavor and low in fat. When I make a double batch of this soup, I place the pasta in the individual serving bowls and pour the hot soup over it, so that the pasta doesnt get overcooked when I reheat the soup later."

NOTES : Its even faster when we use no-egg shell pasta.

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