pistou soup

Ingredients

• Servings: 10
• 3 quarts vegetable broth
• 2 cups water
• 2 cups fresh green beans - rinsed, trimmed, and snapped into bite-size pieces
• 4 zucchini, cut into small cubes
• 3 carrots, cut into bite size pieces
• 4 potatoes, cut into bite sized pieces
• 1 bunch basil, leaves picked from stems
• 10 cloves garlic, minced
• 3 tomatoes, chopped
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15.5 ounce) can white beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) package spaghetti, broken into 2-inch pieces
• 1/2 cup shredded gruyere cheese
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• bring the vegetable broth and water to a boil in a large pot. stir in the green beans, zucchini, carrots, and potatoes. return to a boil, reduce heat to medium-low, and simmer 45 minutes.
• meanwhile, prepare the pistou by processing the basil leaves, garlic, tomatoes, olive oil, and salt together in a food processor until finely chopped; set aside.
• stir the kidney beans, white beans, canned diced tomatoes, and spaghetti into the soup and return to a simmer. cook until the spaghetti is tender, about 10 minutes. remove the soup from the heat and stir in the pistou. sprinkle with gruyere cheese and parmesan cheese to serve.