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French Vegetable Soup

Ingredients
  Basil leaves 1 Cup (16 tbs)
  Fresh basil leaves 1 Cup (16 tbs)
  Parmesan cheese 3 Tablespoon, grated
  Grated parmesan cheese 3 Tablespoon
  Walnuts 1 Tablespoon, chopped
  Chopped walnuts 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Olive oil 2 Teaspoon
  Defatted chicken stock 6 Cup (96 tbs)
  Chicken stock 6 Cup (96 tbs), defatted
  Canned chopped tomatoes 28 Ounce (1 can)
  Tomatoes 28 Ounce, chopped (1 Can)
  Carrots 2 Medium, thinly sliced
  Canned white beans 1 Cup (16 tbs), rinsed and drained
  Canned beans 1 Cup (16 tbs), drained, rinsed
  Green beans 4 Ounce, cut into 1 1/2 inch pieces
  Green beans 4 Ounce
  Vermicelli 1⁄4 Cup (4 tbs), broken
  Broken vermicelli cluster 1⁄4 Cup (4 tbs)
Directions

In a food processor, puree the basil, Parmesan, walnuts, garlic and oil.
Set aside.
In a 3-quart saucepan over medium-high heat, bring the stock, tomatoes and carrots to a boil.
Reduce the heat to medium and simmer for 15 minutes.
Add the white beans and green beans.
Simmer for 4 minutes.
Add the vermicelli and simmer for 5 minutes.
Stir the basil mixture into the pan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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