Vegetable Soup With Vermicelli

Grrrrrgh!
Course : Soups
From: HungryMonster.com
Serves: 8
 

Ingredients:

1 cup frozen green beans -- thawed
1 cup onions -- chopped
1 cup celery -- chopped
2 cloves garlic -- minced
4 teaspoons olive oil
6 cups chicken broth -- low fat
28 ounces canned tomatoes -- undrained, cut-up
6 ounces tomato paste
2 cups parsnips -- chopped or turnips
1 cup carrots -- chopped
1/2 cup fresh parsley -- chopped
2 teaspoons sugar
1 teaspoon basil leaves
1 teaspoon thyme -- leaves
4 ounces vermicelli -- broken-up into 1-2 inch pieces
8 teaspoons grated parmesan cheese -- if desired
 

Preparation:

In a large saucepot or Dutch oven, saute onions, celery and garlic in oil until crisp-tender. Stir in remaining ingredients except green beans, vermicelli and cheese. bring to a boil; reduce heat. Cover; simmer 30 minutes. Stir in green beans and vermicelli; simmer an additional 8 to 10 minutes or until vegetables and vermicelli are tender. Serve with cheese. 8 1-1/2 cup servings

 

Nutritional Information:

197 Calories (kcal); 4g Total Fat; (18% calories from fat); 9g Protein; 33g Carbohydrate; 1mg Cholesterol; 944mg Sodium