spaghetti basil soup

this soup is grreat-tasting, easy, quick, and cheap. and it tastes great left over. it should be a staple recipe in every kitchen, served with a crust of bread, some fruit, a leafy green salad...

ingredients:
6-8 oz. spaghetti, broken into pieces (also works with linguini)
3 T veggie oil
1 white or yellow onion, chopped
3 cloves garlic, sliced
2-3 oz slivered almonds (app. 1/8-1/4 cup)
4 cups veggie stock
1-2 oz. fresh basil leaves, cut roughly (MUST be fresh)
pepper

instructions:
-cook spaghetti in salted boiling water, drain and set aside in the strainer.
-heat oil in the pan you used to cook the spaghetti.
-add onion, garlic and almonds (which you conveniently chopped while the pasta was cooking).
-cook over medium heat until onions are transparent.
-add stock and basil and bring to boil.
-cover and simmer for ten minutes.
-stir in spaghetti (refresh in hot water if necesarry, first) and season soup to taste with fresh-ground black pepper.

serves 4

original recipe from ultimate recipe collection, trident press international, 2001. modified by devon.