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Vegetable Soup with Vermicelli
Recipe By : Pillsbury Winter Fun #83
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Soups & Stews
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 cup frozen green beans -- thawed
1 cup onions -- chopped
1 cup celery -- chopped
2 cloves garlic -- minced
4 teaspoons olive oil
6 cups chicken broth -- low fat
28 ounces canned tomatoes -- undrained, cut-up
6 ounces tomato paste
2 cups parsnips -- chopped or turnips
1 cup carrots -- chopped
1/2 cup fresh parsley -- chopped
2 teaspoons sugar
1 teaspoon basil leaves
1 teaspoon thyme -- leaves
4 ounces vermicelli -- broken into 1-2" pcs
8 teaspoons grated Parmesan cheese -- if desired
In a large saucepot or Dutch oven, saute onions, celery and garlic in oil
until crisp-tender. Stir in remaining ingredients except green beans,
vermicelli and cheese. bring to a boil; reduce heat. Cover; simmer 30
minutes. Stir in green beans and vermicelli; simmer an additional 8 to 10
minutes or until vegetables and vermicelli are tender. Serve with cheese.
8 (1-1/2 cup) servings
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NOTES : Each 1-1/2 cup serving is 4.5 WW Points
Calories: 229, Fat 5.6, Fibre 5.2
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