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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Soup – Vermicelli Minestrone Recipe

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This recipe for Soup – Vermicelli Minestrone is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz. vermicelli
2 T. olive oil
1 medium onion, chopped
1 large tomato, diced
2 (14.5 oz.) cans vegetable or chicken broth
½ lb. green beans, ends removed
2 small zucchini, cut into ½ inch chunks
1 cup water
2 (15 to 19 oz.) cans red kidney beans, not drained
¼ lb. Chinese pea pods, stern and strings removed, cut into match stick slices
1 small bunch spinach (about ¾ inch), washed and drained
Parmesan cheese, grated, for topping
Directions:
Directions:
Cook vermicelli as label directs. In large pot over medium heat, heat olive oil. Cook onion and tomato in olive oil until tender. Stir in broth, green beans, zucchini and 1 cup water. Heat to boiling. Reduce heat to low, cover and simmer 10 minutes. Stir in kidney beans with their liquid, pea pods and spinach. Cook until spinach wilts. Add vermicelli. Heat through. Serve sprinkled with cheese.

 

 

 

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