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Italian Green, White & Red Soupfrom Moosewood Restaurant Daily Special Cookbook submitted by Deb Wissman serves 4-6
¼ pound vermicelli pasta, broken into 2-inch lengths generous pinch of salt 5 garlic cloves, minced or pressed 2 tablespoons olive oil 4 cups Mock Chicken Stock 2 cups chopped tomatoes 10 ounces spinach, rinsed, stemmed, and chopped (about 6 loosely packed cups) 1 cup chopped fresh basil, loosely packed freshly grated Parmesan cheese
Bring a large pot of water to a boil, add the vermicelli and salt, stir, partially cover the pot, and cook until al dente, about 5 minutes. Drain well in a colander and set aside.
In a nonreactive soup pot, saute the garlic in the olive oil on medium heat for 1 to 2 minutes, until it just turns golden. Pour in the stock, cover, and bring to a simmer. Add the tomatoes, cover, and simmer for 5 minutes. Add the spinach, basil, and cooked pasta and heat briefly for 1 to 2 minutes, until the spinach is just wilted and still bright green.
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each serving with a generous amount of grated Parmesan and Nutritional Information (per 12-oz serving): 272 calories 14.7 g protein 12.4 g fat 26.9 g carbohydrates 5.1 g saturated fatty acids 18 mg cholesterol 625 mg sodium 2.7 g total dietary fiber
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