*  Exported from  MasterCook  *

                      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