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Raciónes: 6

Ingredientes

Cost per serving $1.98 view details
  • 1 c. Fresh basil leaves, (I use one whole bunch)
  • 3 Tbsp. Lite Soy Parmesan or possibly Fat-Free Parmesan Cheese
  • 1 x Cloves of garlic, pureed, (I use the pureed garlic you can buy in a jar), up to 2
  • 6 c. Vegetable broth, (or possibly 6 c. water and 6 teaspoon chicken flavored vegetarian bullion)
  • 1 can (28 ounce.) skinless minced tomatoes
  • 2 med Carrots, thinly sliced, up to 3
  • 1 can (16 ounce.) rinsed and liquid removed white beans
  • 1 can (16 ounce.) french style green beans, liquid removed
  • 1/4 c. Vermicelli, broken in 1/2" pcs

Direcciones

  1. 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 min (or possibly till carrots are slightly tender).
  2. While this is cooking, cut basil leaves off of stems, wash, and chop fine in a food processor or possibly by hand and set aside.
  3. Add in the white and green beans and vermicelli to the tomatoe/carrot mix and simmer till pasta is done. Stir the basil, parmesan and garlic into the soup.
  4. We usually serve this with hot sourdough french bread.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 359g
Recipe makes 6 servings
Calories 149  
Calories from Fat 12 8%
Total Fat 1.42g 2%
Saturated Fat 0.52g 2%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 1040mg 43%
Potassium 370mg 11%
Total Carbs 27.85g 7%
Dietary Fiber 6.7g 22%
Sugars 3.91g 3%
Protein 6.93g 11%
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