French Vegetable Soup Recipe
Ingredients
| Basil leaves | 1 Cup (16 tbs) | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Walnuts | 1 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 2 Teaspoon | |
| 6 cups defatted chicken stock | ||
| Tomatoes | 1 Can (10oz), chopped | |
| Carrots | 2 Medium, thinly sliced | |
| 1 cup rinsed and drained canned white beans | ||
| 4 ounces green beans, cut into 1 1/2" pieces | ||
| Vermicelli | 1/4 Cup (16 tbs), broken | |
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.
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.
Chef
