French Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of French Vegetable Soup calories by ingredient
Introduction
This soup is one of my favorites to make for a quick, filling lunch.Enjoy with a salad and good crusty bread. This soup is one of my favorites to make for a quick, filling lunch.
Enjoy with a salad and good crusty bread.
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 tomatoes
2-3 medium carrots, thinly sliced
1-16 oz. cans rinsed and drained white beans
2 cups frozen French style green beans
1/4 cup vermicelli, broken in 1/2" pieces
Directions
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.