Pasta And Basil Soup

PASTA AND BASIL SOUP

4 Preparation Time :

Categories : Soups Pasta

Amount Measure Ingredient -- Preparation Method -- -- --

2 oz (60 g) vermicelli or Spaghetti, broken into short

Lengths

4 ts Olive oil

1 Onion, chopped finely

1 Garlic clove, chopped

1/2 oz 15 g pine kernels

1 1/2 pt (900 ml) chicken or Vegetable stock

5 1/2 oz (45 g) fresh basil leaves,

Shredded Salt and freshly ground

Black pepper

4 ts Grated parmesan cheese, to

Serve 1. Cook the pasta in a large pan of lightly salted

boiling water, following the pack instructions. Drain

and set aside. 2. Heat the oil in a large saucepan and add the onion, garlic and pine kernels. Cook gently

for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown. 3. Add the

stock and the basil leaves, bring to a boil and then

reduce the heat and simmer for 10 minutes. Add the

cooked spaghetti and season to taste with salt and pepper. 4. Spoon the soup into warm bowls and sprinkle

a teaspoon of parmesan cheese on top of each serving.

Serve at once.

Cook's note: It is always best to tear or shred basil

with your fingers as using a knife can cause the

leaves to blacken. Preparation and cooking time: 30

minutes Freezing not recommended - - - - - - - - - - - - - - - - - -