Pasta and basil soup

 
                            PASTA AND BASIL SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Pasta
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       oz           (60 g) vermicelli or
                         Spaghetti, broken into short
                         Lengths
    4       ts           Olive oil
    1                    Onion, chopped finely
    1                    Garlic clove, chopped
                         Finely
      1/2   oz           (15 g pine kernels
    1 1/2   pt           (900 ml) chicken or
                         Vegetable stock
    5 1/2   oz           (45 g) fresh basil leaves,
                         Shredded
                         Salt and freshly ground
                         Black pepper
    4       ts           Grated parmesan cheese, to
                         Serve
 
   1. Cook the pasta in a large pan of lightly salted
   boiling water, following the pack instructions. Drain
   and set aside. 2. Heat the oil in a large saucepan and
   add the onion, garlic and pine kernels. Cook gently
   for 10 minutes until the onions are translucent and
   the pine kernels have turned golden-brown. 3. Add the
   stock and the basil leaves, bring to a boil and then
   reduce the heat and simmer for 10 minutes. Add the
   cooked spaghetti and season to taste with salt and
   pepper. 4. Spoon the soup into warm bowls and sprinkle
   a teaspoon of parmesan cheese on top of each serving.
   Serve at once.
   
   Cook's note: It is always best to tear or shred basil
   with your fingers as using a knife can cause the
   leaves to blacken. Preparation and cooking time: 30
   minutes Freezing not recommended
  
 
 
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