Pasta and 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.

Selections per serving: ½ Carbohydrate; 1 Fat; 1/2Vegetable; 25 Optional Calories

Preparation and cooking time: 30 minutes Calories per serving: 11 5 Freezing not recommended

Basil is a sacred herb, native to India but widely used in Italian cooking.

In Italy it is a symbol of love ~ traditionally, a young girl would place a pot of basil in her window as an invitation to her lover to call on her! Recipe from: Weight Watcher's Pasta Cook Book From Gemini's MASSIVE MealMaster collection at

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