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Ingredientes
- 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
- 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).
- 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.
- 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.
- 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% |
