Basil Vegetable Soup

11 ingredients
5 steps

Ingredients

  • 15.5 ounces can cannelloni beans or white beans
  • 3 carrots, peeled and chopped into thin rounds
  • 3 small zucchinis, halved and sliced
  • 3 cloves garlic, minced
  • 1 large tomato, diced
  • 1/2 teaspoon salt
  • 2 quarts vegetable broth or chicken broth
  • 1 cup dry vermicelli (rice noodles)
  • 1/2 cup fresh basil, tightly packed
  • salt and pepper
  • grated parmesan cheese

Directions

  1. 1
    Heat a large soup pot over medium heat. Add a little of the liquid from the can of beans. Add sliced carrots and zucchini, saute for 1 minute.
  2. 2
    Add beans, garlic, frozen beans, tomato, and salt. Saute one minute more.
  3. 3
    Add broth and bring to a boil. Lower heat and simmer, covered, until vegetables are tender.
  4. 4
    Check seasoning and correct if necessary. Add vermicelli and simmer until just barely tender. Meanwhile, chop basil finely. When vermicelli is tender, remove soup from heat and add basil.
  5. 5
    Serve with grated Parmesan.

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