French vegetable soup

6 Servings

Ingredients

QuantityIngredient
1cupFresh basil leaves; (I use one whole bunch)
3tablespoonsLite Soy Parmesan or Fat-Free Parmesan Cheese
1Cloves of garlic; pureed, (I use the pureed garlic you can buy in a jar), up to 2
6cupsVegetable broth; (or 6 cups water and 6 tsp. chicken flavored vegetarian bullion)
1can(28 oz.) skinless chopped tomatoes
2mediumsCarrots; thinly sliced, up to 3
1can(16 oz.) rinsed and drained white beans
1can(16 oz.) french style green beans; drained
¼cupVermicelli; broken in 1/2\" pieces

Directions

In a 3-qt saucepan over medium-high heat, bring the stock, tomatoes and carrots to a boil. Reduce the heat to medium and simmer for 15 minutes (or until carrots are slightly tender).

While this is cooking, cut basil leaves off of stems, wash, and chop fine in a food processor or by hand and set aside.

Add the white and green beans and vermicelli to the tomatoe/carrot mixture and simmer until pasta is done. Stir the basil, parmesan and garlic into the soup.

We usually serve this with warm sourdough french bread.

Posted to fatfree digest by "Dulude, Karen" <karen.dulude@...> on Apr 15, 1998