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Basil Vegetable Soup

1 pkg. (9 oz.) frozen cut green beans
1 can (15 oz.) cooked cannellini beans, undrained
3 med. carrots, cut into thin slices
3 med. zucchini or yellow squash, cut into thin slices
2 qts. beef broth
2 cloves garlic, minced
Salt and pepper to taste
2 to 3 oz. uncooked vermicelli or spaghetti
1/2 c. tightly packed fresh basil leaves, finely chopped
Grated Romano cheese


Combine beans, carrots, zucchini, broth and garlic in Dutch oven. Bring to a boil over high heat. Reduce heat to low. Cover; simmer until carrots are tender. Season to taste with salt and pepper. Add vermicelli; bring to a boil over high heat. Reduce heat to low. Simmer until pasta is tender, yet firm. (If desired, pasta may be cooked separately, then added to soup just before serving.) Add basil; continue to simmer until basil is completely tender. Sprinkle with cheese. Makes 10 to 12 servings.


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