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Name: French Vegetable Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: French
Ingredients: 2 md Carrots; thinly sliced, up; 3 tb Lite Soy Parmesan or; 1/4 c Vermicelli; broken in 1/2"; 1 cn (16 oz.) rinsed and drained; 1 c Fresh basil leaves; (I use; 1 cn (28 oz.) skinless chopped; 1 Cloves of garlic; pureed, (I; 1 cn (16 oz.) french style green; 6 c Vegetable broth; (or 6 cups

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INGREDIENTS

2 md Carrots; thinly sliced, up
3 tb Lite Soy Parmesan or
1/4 c Vermicelli; broken in 1/2"
1 cn (16 oz.) rinsed and drained
1 c Fresh basil leaves; (I use
1 cn (28 oz.) skinless chopped
1 Cloves of garlic; pureed, (I
1 cn (16 oz.) french style green
6 c Vegetable broth; (or 6 cups

INSTRUCTIONS

In a 3-qt saucepan over medium-high heat, bring the stock, tomatoes and carrots to a boil. Reduce the heat to medium and simmer for 15 minutes (or until carrots are slightly tender). While this is cooking, cut basil leaves off of stems, wash, and chop fine in a food processor or by hand and set aside. Add the white and green beans and vermicelli to the tomatoe/carrot mixture and simmer until pasta is done. Stir the basil, parmesan and garlic into the soup. We usually serve this with warm sourdough french bread. Posted to fatfree digest by "Dulude, Karen" on Apr 15, 1998

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 6 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.