Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Tablespoons   olive oil
   2      large         onions -- sliced
   2      medium        carrots -- sliced
   6      cloves        garlic -- minced
   2      medium        zucchini -- sliced
   3      cups          chicken stock
  28      ounces        tomatoes, canned -- with juice
     1/4  teaspoon      red pepper flakes
     1/2  can           fettucine -- uncooked
   1      teaspoon      thyme
   1      teaspoon      basil
     1/2  teaspoon      salt

Preparation:

In dutch oven, heat olive oil and saute onions and garlic. Add carrots and zucchini and cook covered 8-10 minutes on low. Add stock, tomatoes, pepper flakes and simmer 1/2 hour. Stir in seasonings and pasta, return to a low boil and cook 10-12 minutes, until pasta is done.