SOUP WITH TOASTS
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1 tbs oil
1/2 pound potatoes, quartered
1 onion, diced
6 cups vegetable stock
1/2 pound green beans, trimmed, cut into pieces
12 oz spinach
3/4 loaf French bread, sliced into 8 pieces
1/3 cup grated Parmesan cheese
1/4 cup pesto
In a pot, heat oil. Add potatoes and onion, cook until softened, season with salt and pepper. Add stock, simmer 5 min. Add green beans, simmer until potatoes are tender. Off heat, stir in spinach to wilt. *Heat broiler. Place sliced bread on a baking sheet. Drizzle with oil, sprinkle with Parmesan, season. Broil until golden. Divide soup among bowls, top each with 1 tbs pesto. SERVE with toasts & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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