Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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"
                        -- pcs
  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