French Vegetable Soup
(serves 6)
1 cup of fresh basil leaves (I use one whole bunch)
3 Tbsp. Lite Soy Parmesan or Fat-Free Parmesan Cheese
1-2 cloves of garlic, pureed (I use the pureed garlic you can buy in a
jar)
6 cups of vegetable broth (or 6 cups water and 6 tsp. chicken flavored
vegetarian bullion)
1- 28 oz. can skinless chopped tomatoes
2-3 medium carrots, thinly sliced
1-16 oz. cans rinsed and drained white beans
1-16 oz. can french style green beans, drained
1/4 cup vermicelli, broken in 1/2" pieces
In a 3-qt saucepan over medium-high heat, bring the stock, tomatoes and
carrots to a boil. Reduce the heat to medium and simmer for 15 minutes
(or until carrots are slightly tender).
While this is cooking, cut basil leaves off of stems, wash, and chop
fine in a food processor or by hand and set aside.
Add the white and green beans and vermicelli to the tomatoe/carrot
mixture and simmer until pasta is done. Stir the basil, parmesan and
garlic into the soup.
We usually serve this with warm sourdough french bread.
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