How To make Pasta and Basil Soup
2 oz (60 g) vermicelli or
Spaghetti, broken into short Lengths 4 ts Olive oil
1 Onion, chopped finely
1 Garlic clove, chopped
Finely 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
minutes Freezing not recommended
How To make Pasta and Basil Soup's Videos
5 Uses of FRESH BASIL
When growing basil one problem you might face is having too much basil, which is a really good problem to have. So, here are five ways you can use fresh cut basil: Basil Infused Olive Oil, Basil Chutney, Basil Pesto, Bruschetta, and Basil Pasta. Enjoy these uses of Fresh Basil.
#basil #cook #cooking
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Garlic Soup Italian style with crispy croutons
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
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Creamy Tomato Basil Tortellini
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Rich and Creamy Tomato Soup Recipe | SO Easy!
All you need are a few kitchen staples, and you’ll have this homemade Tomato Soup ready in no time. Creamy, rich, and flavorful, this easy tomato soup is the perfect cozy recipe the whole family will love. Filled with bright tomato flavor, you wouldn’t believe the soup uses canned tomatoes. Ditch the canned soup because I promise this will quickly become your new cold-weather favorite.
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Tonight I’m craving soup and grilled cheese... and yes it's in my cookbook. #shorts
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Easy Minestrone Soup | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
This Easy Minestrone Soup is a healthy one-pot meal that's loaded with veggies, beans, and pasta. It's vegetarian, dairy-free, and can easily be made vegan or gluten-free. Make-ahead and freezer friendly!
Ingredients
1 tablespoon canola oil
1 small onion (finely diced)
2 ribs celery (sliced)
3 large carrots (peeled and finely chopped)
1 tablespoon tomato paste
1 tablespoon minced garlic (2 large cloves)
1½ teaspoons salt
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
¼ teaspoon black pepper
⅛ teaspoon crushed red pepper flakes
2 cups fresh spinach (roughly chopped)
4 cups low sodium chicken broth (or vegetable broth)
28 oz canned diced tomatoes (798 ml) no salt added
1 cup canned red kidney beans* (rinsed) 8 oz
1 cup canned white kidney beans* (rinsed) 8 oz
1 cups small uncooked pasta (I used medium shells)
Parmesan for serving
Instructions
In a large pot cook and stir the oil, carrots, celery and onion over medium-high heat until the onion has softened, about 3-4 minutes.
Add the salt, garlic, parsley, oregano, basil, and pepper and cook 1 minute.
Add the broth, tomatoes, and beans. Cover and simmer over medium heat for about 10 minutes or until carrots are crisp-tender.
Stir in pasta, cover and simmer for 10 minutes or until pasta reaches desired tenderness, stirring often.
Stir in spinach and serve with shredded Parmesan cheese as desired.