Instructions: Prepare vegetables as directed. Heat oil in deep 4- to 5-quart soup pot; add vegetables and turn to cook until leek and garlic are transparent, vegetables glazed and just beginning to turn golden. Add chicken broth (or water) and Worcestershire sauce. Bring to boil and cook 20 minutes, skimming foam from top with a slotted spoon. Add tomato puree and roasted red pepper puree if available. Cook 30 minutes longer. (This can be done ahead.) Before serving, add diced zucchini, basil, parsley, salt, and coarsely ground pepper. Cook 10 minutes. Add broken fine pasta or spaghettini, and cook 5 minutes longer. Serve with toasted French bread and Roasted Red Pepper Spread.

This recipe provides about 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.