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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is from the cookbook Pasta by Silvana Franco. I tried this today because I had some vegetables that I wanted to use up, and even though it's really really hot here in Tucson, this was a great light Italian soup that you can really vary to your own tastes. Please be warned though: this is a delicate soup, not the kind that really reaches out and smacks you in the mouth when you take a bite. It's meant to be mild and delicate, but again you can really change it to suite your tastebuds. Ingredients:
1 tablespoon olive oil |
1 red onion, diced |
2 garlic cloves, minced |
2 medium carrots, sliced thin |
2 celery ribs, sliced thin |
2 roma tomatoes, diced |
5 ounces fresh green beans, sliced thin |
1/2 cup vermicelli, broken then cooked |
5 cups vegetable stock |
2 tablespoons pesto sauce, your favorite |
salt, to taste |
pepper, to taste |
parmesan cheese |
crouton |
Directions:
1. Heat the oil over medium heat.
2. Add the onion and garlic and stir until soft.
3. Add the celery and carrot and cook about two minutes until tender crisp.
4. Add the tomatoes and cook about two minutes.
5. Add the green beans, vegetable stock, salt and pepper and simmer about ten minutes.
6. Add the pesto sauce and the vermicelli to the soup and serve.
7. I topped this with freshly grated parmesan cheese and some garlic croutons.
8. Enjoy!
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