Vegetable Noodle Soup w/Garlic
1/4 cup of butter
1 large onion, sliced
3 potatoes, sliced
2 large ripe tomatoes, skinned and chopped
6 to 7 cups of beef stock
Chopped parsley
1/8 teaspoon of oregano
salt and pepper to taste
1 cup of sliced green beans
1/4 cup of vermicelli, broken into small pieces
2 to 3 cloves garlic, peeled and crushed
3 sprigs fresh basil or 2 teaspoons of dried basil
2 slices of tomatoes, broiled
Grated Parmesan cheese
Melt butter in large saucepan. Add onion and potatoes, sauté gently for
5 to 6 minutes, without browning. Add tomatoes and sauté for 1 minute
longer. Add stock and bring to a boil. Add chopped parsley and oregano,
salt, pepper, beans and vermicelli. Cook over low heat for about 10
minutes or until beans and noodles are tender.
Meanwhile prepare garlic paste by mixing crushed garlic with basil and
broiled tomato slices. Pound all together to make smooth paste, adding a
little soup to moisten.
Just before serving, add garlic paste to soup and mix well. Serve hot
with grated cheese in separate dish. Serves 6 to 8 |
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