Pasta & Basil Soup
Yield
4 servingsPrep
15 minCook
35 minReady
50 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
rice vermicelli
broken into short pieces |
* |
| 2E+1 | ml |
olive oil
|
|
| 1 | each |
onions
finely |
|
| 1 | each |
garlic cloves
finely chopped |
|
| 14.5 | ml/g |
pine kernels
|
* |
| 7.1E+2 | ml |
chicken broth
|
*
|
| 159 | ml/g |
basil
fresh, shredded |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 2E+1 | ml |
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.
