Recipe - French Vegetable Soup

1 cup Fresh basil leaves; (I use
one whole bunch)
3 tablespoon Lite Soy Parmesan or
FatFree Parmesan Cheese
1 Cloves of garlic; pureed, (I
use the pureed garlic you
can buy in a jar), up to 2
6 cup Vegetable broth; (or 6 cups
water and 6 tsp. chicken
flavored vegetarian
bullion)
1 cn (28 oz.) skinless chopped
tomatoes
2 md Carrots; thinly cut or sliced up , up
to 3
1 cn (16 oz.) rinsed and drained
white beans
1 cn (16 oz.) french style green
beans; drained
One fourth cup Vermicelli; broken in 1/2"
pieces

In a 3qt saucepan over mediumhigh 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.

Posted to fatfree digest by "Dulude, Karen" karen.dulude@lamrc.com on Apr
15, 1998