Soupe au Pistou

Ingredients

• 2 potatoes, peeled and cubed
• 2 carrots, diced
• 1 zucchini, diced
• 8 oz green beans, trimmed and cut
• 1 cup cooked or canned cannellini beans
• 2 tomatoes, chopped
• 1 small onion, chopped
• 1/3 cup small pasta (such as vermicelli or coquillettes)
• 6 cups water or vegetable stock
• 2 tbsp olive oil
• salt and black pepper
• 2 cups fresh basil leaves
• 3 cloves garlic
• 1/2 cup olive oil
• 1/4 cup grated Parmesan (optional)

Before you cook

• Peel and cube the potatoes.
• Dice the carrots and zucchini.
• Trim and cut the green beans.
• Chop the tomatoes and onion.

Steps

1. Heat 2 tbsp olive oil in a large pot over medium heat.
2. Add the onion and cook for 5 minutes until soft.
3. Add the potatoes, carrots and water or stock.
4. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
5. Add the green beans, zucchini and tomatoes.
6. Simmer for 15 minutes more until all the vegetables are tender.
7. Add the pasta and cannellini beans.
8. Simmer for 8 minutes until the pasta is cooked.
9. Pound the basil and garlic together in a mortar, or blend them, until a rough paste forms.
10. Work in the 1/2 cup olive oil a little at a time until the pistou turns smooth.
11. Stir the Parmesan into the pistou if using.
12. Remove the soup from the heat.
13. Stir the pistou into the hot soup just before serving.
14. Season with salt and pepper and serve immediately.