Instructions: In a 3-qt saucepan over medium-high heat, bring the stock, tomatoes and carrots to a boil. Reduce the heat to medium and simmer for 15 minutes (or until carrots are slightly tender).

While this is cooking, cut basil leaves off of stems, wash, and chop fine in a food processor or by hand and set aside.

Add the white and green beans and vermicelli to the tomatoe/carrot mixture and simmer until pasta is done. Stir the basil, parmesan and garlic into the soup.

We usually serve this with warm sourdough french bread.

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