Yield: 6 Servings
|1 cup||Fresh basil leaves; (I use one whole bunch)|
|3 tablespoons||Lite Soy Parmesan or Fat-Free Parmesan Cheese|
|1||Cloves of garlic; pureed, (I use the pureed garlic you can buy in a jar), up to 2|
|6 cups||Vegetable broth; (or 6 cups water and 6 tsp. chicken flavored vegetarian bullion)|
|1 can||(28 oz.) skinless chopped tomatoes|
|2 mediums||Carrots; thinly sliced, up to 3|
|1 can||(16 oz.) rinsed and drained white beans|
|1 can||(16 oz.) french style green beans; drained|
|¼ cup||Vermicelli; broken in 1/2" pieces|
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