Basil Vegetable Soup Recipe
Ingredients
1 package (9 ounces) frozen cut green beans
1 can (15 ounces) cooked cannellini beans, undrained
3 medium carrots, cut into thin slices
3 medium zucchini or yellow squash, cut into thin slices
2 quarts beef broth
2 cloves garlic, minced
Salt and pepper (optional)
2 to 3 ounces uncooked vermicelli or spaghetti
1/2 cup tightly packed fresh basil leaves, finely chopped
Crated Romano cheese
Directions
Combine beans, carrots, zucchini, broth and garlic in Dutch oven.
Bring to a boil over high heat.
Reduce heat to low.
Cover; simmer until carrots are tender.
Season to taste with salt and pepper.
Add vermicelli; bring to a boil over high heat.
Reduce heat to low.
Simmer until pasta is tender, yet firm.
Add basil; continue to simmer until basil is completely tender.
Sprinkle with cheese.
Bring to a boil over high heat.
Reduce heat to low.
Cover; simmer until carrots are tender.
Season to taste with salt and pepper.
Add vermicelli; bring to a boil over high heat.
Reduce heat to low.
Simmer until pasta is tender, yet firm.
Add basil; continue to simmer until basil is completely tender.
Sprinkle with cheese.
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