member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Judi Mae       

Recipe Categories:

    VEG: Country Vegetable Soup


    Source of Recipe


    What's For Dinner by Maryana Vollstedt

    * Exported from MasterCook *

    Country Vegetable Soup

    Recipe By : Maryana Vollstedt
    Serving Size : 6 Preparation Time :0:00
    Categories : Soups

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cans chicken or beef broth (14-1/2 oz)
    or use combination of both
    1 cup yellow onion -- chopped
    2 garlic cloves -- minced
    2 celery stalks -- sliced
    2 carrots -- sliced
    2 small new potatoes -- peeled and cut
    -- into 1/2-inch dice
    1 teaspoon salt
    1 can whole tomatoes (28 oz) -- chopped
    -- including liquid
    1 can white beans -- rinsed and drained
    1 zucchini -- unpeeled, sliced
    -- and slices quartered
    1/2 cup broken vermicelli
    1/4 cup fresh basil -- chopped
    or
    1 teaspoon dried basil -- crumbled
    salt -- to taste
    freshly ground pepper -- to taste
    Basil Pesto
    or
    Parmesan cheese for topping -- freshly grated

    BASIL PESTO:
    2 cups fresh basil leaves -- firmly packed,
    -- washed and dried
    2 parsley sprigs
    2 garlic cloves -- cut up
    3 tablespoons pine nuts
    1/4 cup Parmesan cheese -- freshly grated
    1/4 teaspoon salt
    freshly ground pepper -- to taste
    1 tablespoon olive oil

    Into a large soup pot over high heat, place chicken broth, onion, garlic, celery, carrots, potatoes, and salt. Bring to a boil, reduce heat to medium low and cook, covered, 15 minutes. Add tomatoes, beans, zucchini, vermicelli, and basil.

    Bring to a boil again, reduce heat and cook, covered, until zucchini is tender and vermicelli is al dente, about 15 minutes. Season with salt and pepper to taste. Keep warm until serving time. For a thicker soup, transfer 1 cup of soup solids to food processor or blender and blend, then stir back into soup.

    Ladle into bowls and serve immediately. Top with a dollop of pesto or Parmesan cheese.

    FOR BASIL PESTO SAUCE: In a food processor or blender, place all ingredients except oil. Process until minced. With motor running, slowly pour oil through the tube and blend. Scrape down sides of bowl with spatula. Transfer to a bowl, cover, and refrigerate until ready to use. Bring to room temperature before mixing with pasta. Makes about 1/2 cup.

    Source:
    "What's For Dinner"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

    Yield:
    "8 cups"

    - - - - - - - - - - - - - - - - - - -


 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |