Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          vegetable stock
   1      pound         carrots -- finely chopped
   2      stalks        celery -- finely
   4      cloves        garlic, minced 
     1/2  teaspoon      crushed red pepper
   2      tablespoons   fresh thyme or 2 tsp dried
     1/4  cup           red wine vinegar -- freshly ground pepper
   1      pound         pasta shells -- cooked al dente

Preparation:

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