Pasta Soup w/Basil
1 1/2 cups of diced, peeled potatoes
6 cups of vegetable broth
2 tomatoes, skinned and diced
3/4 cup of spaghetti, broken into small pieces
1/2 tablespoon of virgin olive oil
Salt and white pepper to taste
2 tablespoons of grated Parmesan cheese
1/2 cup of chopped fresh basil leaves
Simmer potatoes in vegetable broth for about 25 minutes, adding tomatoes
for last 10 minutes of cooking time. Add spaghetti and simmer for 5
minutes, until spaghetti is just cooked but not too soft.
Stir olive oil into soup. Season with salt and pepper. Simmer soup until
heated thoroughly.
Spoon soup into 4 soup bowls. Divide basil leaves among the 4 bowls.
Sprinkle with grated Parmesan cheese, and serve. Serves 4 |
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