1. Heat the oil over medium heat. 2. Add the onion and garlic and stir until soft. 3. Add the celery and carrot and cook about two minutes until tender crisp. 4. Add the tomatoes and cook about two minutes. 5. Add the green beans, vegetable stock, salt and pepper and simmer about ten minutes. 6. Add the pesto sauce and the vermicelli to the soup and serve. 7. I topped this with freshly grated parmesan cheese and some garlic croutons. 8. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
