Vegetable Soup With Vermicelli - cooking recipe

Ingredients

2 large onions, thinly sliced
1/2 c. olive oil
2 cloves garlic, minced
2 large red peppers, cut in 1 x 1/4-inch strips
1 lb. carrots, peeled and cut into 1/2-inch cubes
4 c. diced potatoes, 1/4-inch cubes
8 c. rich chicken broth
2 lb. green beans, 1-inch pieces
3 small zucchini, cut lengthwise in quarters, sliced 1/4-inch thick
1/2 lb. vermicelli
salt and pepper
1/2 c. chopped fresh parsley

Preparation

In heavy 6-quart casserole or soup pot, saute the onions in oil until soft.
Add the garlic, red peppers and carrots.
Cook 5 minutes.
Add the potatoes and stock; simmer until potatoes are almost tender.
Add green beans and zucchini; simmer 5 minutes. Stir in vermicelli and continue cooking until vermicelli is al dente.
Season with salt and pepper; sprinkle with parsley. Serve piping hot.
Serves 10.