Basil-Vegetable Soup
Perfect for those cool Fall and Winter days!
Ingredients:
1 can (15 ounces) Cannelloni or Great Northern beans, undrained
1 pckg (9 ounces) frozen cut Green Beans
3 medium Carrots, thinly sliced
3 medium Zucchini or Yellow Squash, cut into thin slices
2 quarts Beef Broth (Chicken Broth may be substituted)
2 cloves Garlic, minced
Salt & Black Pepper to taste
2 to 3 ounces uncooked Vermicelli or Spaghetti
1/2 cup tightly packed fresh Basil leaves, finely chopped
Grated Romano Cheese
Combine Beans, Vegetables, Broth, and garlic in stockpot or Dutch Oven. Bring to a boil over high heat. Reduce heat to low. Cover and simmer until Carrots are tender. Season with salt and black pepper. Add Vermicelli; bring to a boil over high heat. Reduce to low. Simmer until pasta is tender, but still firm. (Pasta may be cooked separately; add to soup just before serving.) Add basil; simmer until basil is tender. Sprinkle with cheese just before serving.
Makes 10 to 12 servings.
Ingredients:
1 can (15 ounces) Cannelloni or Great Northern beans, undrained
1 pckg (9 ounces) frozen cut Green Beans
3 medium Carrots, thinly sliced
3 medium Zucchini or Yellow Squash, cut into thin slices
2 quarts Beef Broth (Chicken Broth may be substituted)
2 cloves Garlic, minced
Salt & Black Pepper to taste
2 to 3 ounces uncooked Vermicelli or Spaghetti
1/2 cup tightly packed fresh Basil leaves, finely chopped
Grated Romano Cheese
Combine Beans, Vegetables, Broth, and garlic in stockpot or Dutch Oven. Bring to a boil over high heat. Reduce heat to low. Cover and simmer until Carrots are tender. Season with salt and black pepper. Add Vermicelli; bring to a boil over high heat. Reduce to low. Simmer until pasta is tender, but still firm. (Pasta may be cooked separately; add to soup just before serving.) Add basil; simmer until basil is tender. Sprinkle with cheese just before serving.
Makes 10 to 12 servings.
