Ingredients
- 4 garlic (cloves)
- 2 celery stalks
- 700 ml vegetable stock
- 250 gr carrots
- 200 gr pasta shells
- 60 ml wine vinegar (red)
- 4 gr thyme (fresh)
- 1 gr pepper (crushed red)
-dente Bring vegetable stock to a boil, add all ingredients except pasta shells, and simmer until liquid has been reduced by half. Toss shells into vegetables and serve. Makes 8 servings (Per serving 232 calories, 3 grams fat) nanette.blanchard@springsboard.org (NANETTE BLANCHARD) From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)
