Vegetable Soup With Vermicelli

• 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

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

onions, olive oil, garlic, red peppers, carrots, potatoes, chicken broth, green beans, zucchini, vermicelli, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206196 (may not work)