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Author Notes: Almost like an Italian style ramen soup, this quick and simple healthy soup is perfect for a weeknight meal. Adapted from my grandmothers cookbooks, “The Art of Good Cooking,” any mix of vegetables can be used and the frozen green beans can be replaced by peas, broccoli, or any combination of mixed vegetables. Cozy up to a bowl of this vegetarian delight. —Megan Peck Cooks
- 15.5 ounces can cannelloni beans or white beans
- 3 carrots, peeled and chopped into thin rounds
- 3 small zucchinis, halved and sliced
- 3 cloves garlic, minced
- 1 large tomato, diced
- 1/2 teaspoon salt
- 2 quarts vegetable broth or chicken broth
- 1 cup dry vermicelli (rice noodles)
- 1/2 cup fresh basil, tightly packed
- salt and pepper
- grated parmesan cheese
- Heat a large soup pot over medium heat. Add a little of the liquid from the can of beans. Add sliced carrots and zucchini, saute for 1 minute.
- Add beans, garlic, frozen beans, tomato, and salt. Saute one minute more.
- Add broth and bring to a boil. Lower heat and simmer, covered, until vegetables are tender.
- Check seasoning and correct if necessary. Add vermicelli and simmer until just barely tender. Meanwhile, chop basil finely. When vermicelli is tender, remove soup from heat and add basil.
- Serve with grated Parmesan.
- This recipe was entered in the contest for Your Best Restorative Recipes