Prep 15 mins
Cook 15 mins
This recipe is from the cookbook "Pasta" by Silvana Franco. I tried this today because I had some vegetables that I wanted to use up, and even though it's really really hot here in Tucson, this was a great light Italian soup that you can really vary to your own tastes. Please be warned though: this is a delicate soup, not the kind that really reaches out and smacks you in the mouth when you take a bite. It's meant to be mild and delicate, but again you can really change it to suite your tastebuds.
- 1 tablespoon olive oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced thin
- 2 celery ribs, sliced thin
- 2 roma tomatoes, diced
- 5 ounces fresh green beans, sliced thin
- 1⁄2 cup vermicelli, broken then cooked
- 5 cups vegetable stock
- 2 tablespoons pesto sauce, your favorite
- salt, to taste
- pepper, to taste
- parmesan cheese
- Heat the oil over medium heat.
- Add the onion and garlic and stir until soft.
- Add the celery and carrot and cook about two minutes until tender crisp.
- Add the tomatoes and cook about two minutes.
- Add the green beans, vegetable stock, salt and pepper and simmer about ten minutes.
- Add the pesto sauce and the vermicelli to the soup and serve.
- I topped this with freshly grated parmesan cheese and some garlic croutons.