|Vegetable broth||3 Cup (48 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Vermicelli||1⁄2 Cup (8 tbs)|
|Fresh basil leaves||1⁄2 Cup (8 tbs)|
|Pine nuts||3 Tablespoon|
|Garlic||3 Clove (15 gm)|
|Parmesan cheese||1 Tablespoon, grated|
|Olive oil||2 Teaspoon|
|Worcestershire sauce||1 Dash|
In a saucepan, bring both broths to a boil.
Simmer 10 minutes.
Reserve 2 basil leaves and 2 tsp (10 mL) pine nuts for decoration.
In a food processor, combine remaining basil leaves and pine nuts with garlic, Parmesan and oil.
Blend into broth.
Simmer 5 minutes.
Meanwhile, finely shred reserved basil leaves.
In a bowl, mix with pine nuts.
Season soup with Worcestershire sauce, salt and pepper.
Sprinkle with basil and pine nut garnish.