1. Put 1 tablespoon olive oil in heavy bottomed
sauce pan or stock pot. Add carrots, potatoes and
onions, cook over medium heat for 5 minutes. Add
garlic and thyme and continue to cook until garlic
is brown.
2. Add water, zucchini or cucumber, beans or bell
peppers, pasta, salt, red and black pepper to the
saucepan, cook until pasta is done.
3. While soup is cooking, place basil, oil and
cheese into small bowl and beat until smooth. Swirl
basil mixture into soup until just combined and
serve.
Originally Submitted
4/14/2013
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