VEG: Basil Vegetable Soup
Source of Recipe
Rodale Corporation
Recipe Introduction
A beautiful vegetable soup utilizing fresh basil for great flavor.
1 cup onions -- chopped
1 teaspoon oil
1 medium tomato -- chopped
1 small zucchini -- chopped
or
1 yellow summer squash -- chopped chopped
1/3 cup green beans -- diced
1/4 cup celery -- diced
4 cups defatted chicken stock
1/4 cup fresh parsley -- chopped
1/4 cup broken spaghetti
1 tablespoon reduced-sodium tomato paste
1/2 cup fresh basil -- chopped
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
3 garlic cloves -- minced
In a Dutch oven, combine the onions and oil. Cook, stirring, over medium-high heat for 10 minutes, or until soft but not browned. Add the tomatoes, zucchini or squash, beans, celery, and 1 cup of the stock. Cook, stirring, for 10 minutes, or until soft. Add the parsley, spaghetti, tomato paste, and the remaining 3 cups stock. Bring to a boil. Cook, stirring occasionally, for 15 minutes, or until the spaghetti is tender.
In a blender or food processor, combine the basil, bread crumbs, Parmesan, and garlic. Process until smooth. Stir into the soup.
To freeze, pack the cooled soup in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Transfer to a saucepan. Cover and cook, stirring frequently, over low heat for 15 minutes, or until hot.
Makes 6 servings
Nutritional facts per serving: Calories 118.3
Fat 2.3 g, cholesterol 2.9 mg, sodium 356.6 mg, carbohydrates 16.5 g, total sugars 3.2 g,
fiber 2.1 g, protein 8.4 g
Categories: Soups
Recipe from the files of Judi Mae Phelps.
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