Vermicelli soup with basil


  • 150g Panzani Vermicelli
  • 4 garlic cloves
  • 2 onions
  • 5 chicken stock cubes
  • 125g sliced almonds
  • Olive oil
  • Small bunch of basil
  • Salt and pepper

Preparations steps

  • 1. In a large pan, brown the onions, the garlic and the almonds in olive oil. Stir over medium heat until the onion is translucent.
  • 2. Then, add the broth and basil and then bring to a boil.
  • 3. Pour the Vermicelli in and simmer until the pasta is cooked.
  • 4. Season and serve immediately.
  • For a vegetarian dish, replace the chicken stock with vegetable stock.

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