Pasta & basil soup

Yield: 4 Servings

Measure Ingredient
2 ounces (60 g) vermicelli or
\N \N Spaghetti, broken into short
\N \N Lengths
4 teaspoons Olive oil
1 \N Onion, chopped finely
1 \N Garlic clove, chopped
\N \N Finely
½ ounce (15 g pine kernels
1½ pint (900 ml) chicken or
\N \N Vegetable stock
5½ ounce (45 g) fresh basil leaves,
\N \N Shredded
\N \N Salt and freshly ground
\N \N Black pepper
4 teaspoons Grated parmesan cheese, to
\N \N Serve

1. Cook the pasta in a large pan of lightly salted boiling water, following the pack instructions. Drain and set aside. 2. Heat the oil in a large saucepan and add the onion, garlic and pine kernels. Cook gently for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown. 3. Add the stock and the basil leaves, bring to a boil and then reduce the heat and simmer for 10 minutes. Add the cooked spaghetti and season to taste with salt and pepper. 4. Spoon the soup into warm bowls and sprinkle a teaspoon of parmesan cheese on top of each serving. Serve at once.

Cook's note: It is always best to tear or shred basil with your fingers as using a knife can cause the leaves to blacken. Preparation and cooking time: 30 minutes Freezing not recommended

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