|
| Home
-> [Pastas & Noodles, Soups & Stews] -> [Pasta and basil soup Recipe] |
| |
| |
Pasta and basil soup
|
| Artist: |
_ |
| Categories: |
Pastas & Noodles, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 2
| oz | (60 g) vermicelli or | | | Spaghetti, broken into short | | | Lengths | | 4
| tsp | Olive oil | | 1
| | Onion, chopped finely | | 1
| | Garlic clove, chopped | | | Finely | | 1/2
| oz | (15 g pine kernels | | 1 1/2
| pint | (900 ml) chicken or | | | Vegetable stock | | 5 1/2
| oz | (45 g) fresh basil leaves | | | Shredded | | | Salt and freshly ground | | | Black pepper | | 4
| tsp | Grated parmesan cheese, to | | | Serve |
|
Procedures:
| 1 | Cook the pasta in a large pan of lightly salted boiling water, following the pack instructions. | | 2 | Drain and set aside. | | 3 | Heat the oil in a large saucepan and add the onion, garlic and pine kernels. | | 4 | Cook gently for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown. | | 5 | Add the stock and the basil leaves, bring to a boil and then reduce the heat and simmer for 10 minutes. | | 6 | Add the cooked spaghetti and season to taste with salt and pepper. | | 7 | Spoon the soup into warm bowls and sprinkle a teaspoon of parmesan cheese on top of each serving. | | 8 | Serve at once. | | 9 | 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. | | 10 | Preparation and cooking time: 30 minutes freezing not recommended |
|
|
|
| |
| |
| |
|
|
|
|
|
|