Vegetable Beef Soup with Orecchiette and Pot Roast

           What I like about eating  orecchiette [ oh-rayk-kee-EHT-teh] in a soup is that each "little ear" holds some broth, especially in this recipe which is rich with the flavors of pot roast, root vegetables, mushrooms, red wine, garlic and herbs de Provence.
           Dice equal amounts of onions, sweet peppers, carrots, celery, and mushrooms and sweat in olive oil in a pan. To sweat is to cook in a covered pan in a small amount of fat( oil ) over low heat. The vegetables cook in their own juices and do not brown, according to the "Food Lover's Companion," which is a great reference book for all things food and also shows pronunciation for French and Italian words that some of us would never even get close.
           Add diced leftover pot roast, red wine ,garlic, bay leaves, herbs de Provence, beef broth  and pasta to the vegetables and simmer for 20 minutes or so. Serve with artisanal bread for dunking. Yup, this is good zuppa.