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Ingredients
| soup - vegetable broth: 4 cups |
| water: 2 cups |
| canned green beans: 2 cups |
| baby zucchini: 4 whole zucchinis (cubed) |
| carrots (chopped): 1 1/5 cups |
| white potatoes (diced): 2 cups |
| fresh basil (chopped): 1 tsp |
| garlic: 10 cloves |
| red tomatoes: 3 |
| olive oil: 1/2 cup |
| salt: 1 dash |
| canned kidney beans: 15 oz |
| canned white beans: 15.5 oz |
| canned red tomatoes: 14.5 oz |
| pasta (spaghetti): 8 oz |
| gruyere cheese (shredded): 1/2 cup |
| parmesan cheese (grated): 1/2 cup |
Pistou Soup
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
10 serving(s)
Tags
- 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.