Name: Pasta and Basil Soup
Ingredients: 2 oz (60 g) vermicelli or; Spaghetti, broken into short; Lengths; 4 ts Olive oil; 1 Onion, chopped finely; 1 Garlic clove, chopped; Finely; 1/2 oz (15 g) pine kernels; 1 1/2 pt (900 ml) chicken or; Vegetable stock; 5 1/2 oz (45 g) fresh basil leaves,; Shredded; Salt and freshly ground; Black pepper; 4 ts Grated parmesan cheese, to; Serve

What once bothered us doesn't bother us anymore. What once activated our conscience doesn't seem to anymore. What we knew was outside of God’s boundaries, and therefore functionally outside of ours, lives inside our boundaries, and it doesn’t matter to us anymore. It is a scary place to be. The hard heart is a stony heart. It is not malleable anymore. It’s hard and resistant to change, no longer tender and responsive to the squeeze of the hands of the Spirit. There is evil in our hearts and in the acts of our hands, and we’re okay with it. Could there be a more dangerous place for a believer to be?

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy	Italian	Soups, Pasta	4	Servings

INGREDIENTS

2	oz	(60 g) vermicelli or
		Spaghetti, broken into short
		Lengths
4	ts	Olive oil
1		Onion, chopped finely
1		Garlic clove, chopped
		Finely
1/2	oz	(15 g) pine kernels
1 1/2	pt	(900 ml) chicken or
		Vegetable stock
5 1/2	oz	(45 g) fresh basil leaves,
		Shredded
		Salt and freshly ground
		Black pepper
4	ts	Grated parmesan cheese, to
		Serve

INSTRUCTIONS

1. Cook the pasta in a large pan of lightly salted boiling water, following
the pack instructions. Drain and set aside. 2. Heat the oil in a large
saucepan and add the onion, garlic and pine kernels. Cook gently for 10
minutes until the onions are translucent and the pine kernels have turned
golden-brown. 3. Add the stock and the basil leaves, bring to a boil and
then reduce the heat and simmer for 10 minutes. Add the cooked spaghetti
and season to taste with salt and pepper. 4. Spoon the soup into warm bowls
and sprinkle a teaspoon of parmesan cheese on top of each serving. Serve at
once.
Cook's note: It is always best to tear or shred basil with your fingers as
using a knife can cause the leaves to blacken.
Selections per serving: 1/2 Carbohydrate; 1 Fat; 1/2Vegetable; 25 Optional
Calories
Preparation and cooking time: 30 minutes Calories per serving: 11 5
Freezing not recommended
Basil is a sacred herb, native to India but widely used in Italian cooking.
In Italy it is a symbol of love ~ traditionally, a young girl would place a
pot of basil in her window as an invitation to her lover to call on her!
Recipe from: Weight Watcher's Pasta Cook Book
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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