Soupe Au Pistou

Ingredients

Olive oil

3 tablespoons, divided

Garlic

4 cloves, minced (2 for the soup, 2 for the pistou)

Parmesan cheese

1/2 cup, grated

Fresh basil leaves

1 cup, packed

Pasta (small shapes such as ditalini or elbow)

1 cup

Canned white beans, drained and rinsed

1 can (15 oz)

Tomatoes, chopped

2 cups (fresh or canned)

Potatoes, diced

2 medium

Green beans, trimmed and cut

1 cup

Zucchini, diced

1 medium

Carrots, diced

2 medium

Onions, chopped

1 medium

Salt

to taste

Black pepper

to taste

Water or vegetable broth

6 cups

Instructions

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Stir in the diced carrots, zucchini, green beans, potatoes, and chopped tomatoes. Cook for an additional 5-7 minutes, allowing the vegetables to begin softening.
3. Pour in enough water or vegetable broth to cover the vegetables (about 6 cups) and bring to a boil. Reduce the heat and let the mixture simmer for about 30 minutes, allowing the flavors to meld.
4. Add the drained white beans and pasta to the pot, and continue to cook for another 10 minutes, or until the pasta is tender.
5. While the soup is simmering, prepare the pistou. In a food processor, combine the basil leaves, grated Parmesan, the remaining 2 cloves of garlic, and 1 tablespoon of olive oil. Blend until smooth, adding a little extra olive oil if needed to achieve a creamy consistency.
6. Once the soup is ready, stir in the pistou mixture. Taste and adjust seasoning with salt and black pepper as desired. Serve hot, garnished with additional grated Parmesan if desired.