Moosewood: Italian Green, White & Red Soup

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* Exported from MasterCook *

 

Italian Green, White & Red Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 82

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 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

(see separate recipe)

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

 

Serves 4 To 6. Yields 9 Cups. Total Time: 30 Minutes

 

Simple and very satisfying, this brightly colored soup is quite popular

with adults and is a children's favorite, despite all that good, healthful

spinach.

 

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.

 

Top each serving with a generous amount of grated Parmesan and serve

immediately.

 

Per 12-Ounce Serving: 272 Calories, 14.7 G Protein. 12.4 G Fat, 26.9 G

Carbohydrates. 8.1 G Saturated Fatty Acids, 18 MG Cholesterol. 625 MG

Sodium, 2.7 G Total Dietary Fiber

 

 

 

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