French Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup fresh basil leaves 3 Tbsp. Parmesan 1-2 cloves of garlic, pureed 6 cups of vegetable broth (Or 6 cups water and 6 vegetable bullion cubes)1- 28 oz. can diced tomatoes2-3 medium carrots, thinly sliced1-16 oz. cans rinsed and drained white beans2 cups frozen French style green beans1/4 cup vermicelli, broken in 1/2" pieces
In a large saucepan over medium-high heat, bring the stock, tomatoes and carrots to a boil. Reduce the heat and simmer for 15 minutes, until carrots are slightly tender.
Remove stems from basil leaves, wash and cut fine. (You can use a food processor or cut by hand); set aside.
Add white and green beans and vermicelli to the saucepan. Simmer until pasta is done. Stir in basil, parmesan and garlic.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.
Remove stems from basil leaves, wash and cut fine. (You can use a food processor or cut by hand); set aside.
Add white and green beans and vermicelli to the saucepan. Simmer until pasta is done. Stir in basil, parmesan and garlic.
Number of Servings: 6
Recipe submitted by SparkPeople user BUN3KIN.
Nutritional Info Amount Per Serving
- Calories: 184.3
- Total Fat: 1.3 g
- Cholesterol: 2.0 mg
- Sodium: 1,092.6 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 6.2 g
- Protein: 8.6 g
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