Vermicelli in Broth with Carrots and Turnip

This is the second course of our Monday night Italian dinner.

Despite the fact that it has pasta in it, this is a rather light soup. Try to use the best broth or bouillon you can find, the flavor of this depends on it. If you have the time and a bunch of vegetables and or bones and bits laying around your kitchen make your own stock. Its been a while since I made my own stock and right now it is just over 90 degrees and 80 percent humidity outside so I would rather not have a giant pot of scummy liquid boiling away in my house making it even more humid.

Ingredients:

6 Cups of water

4 Stock cubes or the equivalent bouillon powder, vegetarian or chicken

½ Cup of white wine

1 Large turnip peeled cut into cubes

! Large or two small carrots peeled sliced ½ inch thick

¼ Package of Vermicelli or Angel Hair pasta

1 Teaspoon of Worcestershire Sauce (Vegetarian Worcestershire for vegan or vegetarian)

1 Tablespoon of flat leaf parsley chopped

2 Green onions chopped

Method:

Bring the water, stock cubes and white wine to a boil in a large sauce pan. Add the turnip and the carrots reduce temperature to a simmer and cook for twenty minutes till vegetables are extremely tender. Add the pasta and the Worcestershire sauce and continue to simmer for 6-8 minutes till pasta is cooked al dente. Ladle into soup bowls and sprinkle with the green onions and the parsley.