Basil Vegetable Soup

Perfect for those cool Fall and Winter days!

INGREDIENTS:

1 can (15 ounzes) Cannellini or Great Northern beans, undrained

1 pckg (9 ounzes) frozen cut Green Beens

3 medium Carrots, thinly sliced

3 medium Zucchini or Yellow Squash, cut into thin slices

2 quarts Beef Broth (Chicken Broth may be substituted)

2 cloves Garlic, minced

Salt & Black Pepper to taste

2 to 3 ounzes uncooked Vermicelli or Spaghetti

1/2 cup tightly packed fresh Basil leaves, finely chopped

Grated Romano Cheese

Combine Beans, Vegetables, Broth, and garlic in stockpot or Dutch Oven.

Bring to a boil over high heat. Reduce heat to low.

Cover and simmer until Carrots are tender.

Season with salt and black pepper.

Add Vermecelli; bring to a boil over high heat.

Reduce to low. Simmer until pasta is tender, but still firm. (Pasta may be cooked separately; add to soup just before serving.)

Add basil; simmer until basil is tender.

Sprinkle with cheese just before serving.

Makes 10 to 12 servings.