Pasta and Basil Soup

• 2 ounces rice vermicelli broken into short pieces
• 4 teaspoons olive oil
• 1 each onions finely
• 1 each garlic cloves finely chopped
• 1/2 ounce pine kernels
• 1 1/2 pints chicken broth
• 5 1/2 ounces basil fresh, shredded
• 1 x salt and black pepper freshly ground
• 4 teaspoons parmesan, parmigiano-reggiano cheese, grated to serve

1. Cook the pasta in a large pan of lightly salted boiling water, following the pack instructions.
2. Drain and set aside.
3. Heat the oil in a large saucepan and add the onion, garlic and pine kernels.
4. Cook gently for 10 minutes until the onions are translucent and the pine kernels have turned golden-brown.
5. Add the stock and the basil leaves, bring to a boil and then reduce the heat and simmer for 10 minutes.
6. Add the cooked spaghetti and season to taste with salt and pepper.
7. Spoon the soup into warm bowls and sprinkle a teaspoon of parmesan cheese on top of each serving.
8. Serve at once.

rice vermicelli, olive oil, onions, garlic, pine kernels, chicken broth, basil, salt, parmesan

Taken from recipeland.com/recipe/v/pasta-basil-soup-38063 (may not work)