Soupe Au Pistou

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 large onion, peeled and chopped
• 2 medium carrots, peeled and chopeed
• 2 celery ribs, trimmed and chopped
• 6 -7 cups vegetable broth
• 1 cup cranberry beans (canned or frozen) or 1 cup lima beans (canned or frozen) or 1 cup garbanzo beans (canned or frozen)
• 2 medium potatoes, peeled and chopped
• 2 small zucchini, trimmed and chopped
• 2 tomatoes, cored, seeded and chopped
• 1 cup pasta, broken into pieces (small like ditalini, capellini)
• 1/2 cup freshly grated parmesan cheese (optional)
• 6 -8 garlic cloves, peeled
• 2 cups fresh basil leaves, washed
• 1 tablespoon extra virgin olive oil
• 1 tomatoes, peeled or 1/4 cup tomato paste
• salt and pepper, to taste

Recipe

• 1 put onion, carrots, celery and potatoes in a large saucepan with broth to cover by at least 2 inches. bring to a boil and simmer, stirring occasionally, for 15 minutes, adding a little more water if necessary.
• 2 when vegetables are just about tender, add beans, zucchini and tomatoes and simmer for another 20 minutes or so.
• 3 meanwhile, combine garlic, basil, olive oil and tomato or tomato paste in a blender or food processor and process until pasty. season with salt and pepper.
• 4 about 10 minutes before the vegetables are done, add pasta to soup and cook until tender but not mushy; season again. serve soup and pass pistou and parmesan at the table.