Vegetable soup with vermicelli

 
                       Vegetable Soup with Vermicelli
 
 Recipe By     : Pillsbury Winter Fun #83
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pasta                            Soups & Stews
                 Vegetables
 
   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 into 1-2" pcs
    8      teaspoons     grated Parmesan cheese -- if desired
 
 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
 
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 NOTES : Each 1-1/2 cup serving is 4.5 WW Points
 
 Calories:  229, Fat 5.6, Fibre 5.2