Soupe Au Pistou

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 onions, chopped
• 2 carrots, chopped
• 2 fennel bulbs, chopped
• 2 celery ribs, chopped
• 1 lb tomato, skinned and chopped
• 1 tablespoon herbes de provence
• 2 cups wine
• 6 cups water
• 2 zucchini, chopped
• 8 ounces green beans
• 2 cups cannellini beans, cooked
• 6 ounces pasta
• 2 cups basil leaves, packed
• 2 -3 tablespoons olive oil
• 2 garlic cloves
• 4 ounces parmesan cheese, grated

Recipe

• 1 in a large stock pot,over high heat, heat the olive oil to almost smoking. add onions allowing to take a little color and stirring just to keep from burning.
• 2 add carrots and fennel continuing to stir only periodically. when fennel has slightly softened, add celery and tomatoes. allow moisture from tomatoes to cook off.
• 3 add wine to deglaze and allow to reduce by half.
• 4 add zucchini and water, allowing to return to a boil, decrease heat and simmer 10 minutes.
• 5 add green beans allowing soup to return to simmer before adding cannellini beans and pasta. soup is done when the pasta is al dente. add 2 tbsp pistou before serving allowing the rest of the pistou to be added to taste.
• 6 pistou.
• 7 in a food processor, place basil, olive oil, and garlic. process to a paste then add cheese only processing enough to mix.