A friend gave me almost an identical recipe--except I used a whole can of diced tomatoes w/ italian seasonings (undrained) and only 1/2 tsp of pepper and no salt. Sooooo good! And so fast! A definite keeper!
DH is having dental problems and his "appliance" is away for 3-4 weeks, plus newly broken tooth opposite. Was glancing through old annual CB for soft but tasty and nutritious meals. Found this in Light & Tasty 2002 and prepared last night. We are having a get together with Italian friend in preparation for trip to Sicily next spring -- and DH said this was so good, it would make a great starter cuppa soup for the dinner party ! We have LOTS of beautiful fresh basil, so I will be making this again soon. Thanks for posting, Lynsey.
This is virtually identical to a recipe I got from Light & Tasty magazine several years ago. It's a weeknight favorite! I found that the easiest way to shred the basil is to make a chiffonade--stack the leaves and roll up lengthwise into a cylinder, cigar-style, and slice into very thin rounds. I use about 6 cups broth instead of 4, and I use great northern or navy beans, rinsed and drained. The flavors blend beautifully. Thanks for posting, Lynsey Beth!
We enjoyed this soup very much. The ease of preparation makes this soup perfect for a busy day. Thanks so much for sharing, Lynsey Beth.
A good soup that was very easy to make! The parmesan cheese really tastes fantastic with this!
This is the second time I have made this soup in 2 weeks. I love the taste and it is very filling yet healthy. The fresh basil enhances the taste and I love the splash of balsamic vinegar. Give it a try!
So fast! Really good with fresh basil. Serve with hard bread to dip in the soup. I like this soup because you can add everything to taste based on what tastes you like most. I loved the basil flavor and the pepper on top.