Don't miss another issue…      Subscribe

Pasta and Basil Soup

 

16

Yield

4

servings

Prep

15

min

Cook

35

min

Ready

50

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

2 ounces rice vermicelli
broken into short pieces
*
4 teaspoons olive oil
1 each onions
finely
1 each garlic cloves
finely chopped
½ ounce pine kernels
*
1 ½ pints chicken broth
*
5 ½ ounces basil
fresh, shredded
1 x salt and black pepper
freshly ground
*
4 teaspoons Parmesan cheese
to serve

Directions

Cook the pasta in a large pan of lightly salted boiling water, following the pack instructions.

Drain and set aside.

Heat the oil in a large saucepan and add the onion, garlic and pine kernels.

Cook gently for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown.

Add the stock and the basil leaves, bring to a boil and then reduce the heat and simmer for 10 minutes.

Add the cooked spaghetti and season to taste with salt and pepper.

Spoon the soup into warm bowls and sprinkle a teaspoon of parmesan cheese on top of each serving.

Serve at once.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 10555% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 164mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 9g
Vitamin A 41% Vitamin C 16%
Calcium 10% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed