Soupe au Pistou

Ingredients

• 1 cup green beans
• 1 medium zucchini
• 2 medium carrots
• 2 medium potatoes
• 4 medium tomatoes
• 1 cup pasta
• 1 cup basil
• 3 cloves garlic
• 2 tablespoons olive oil
• 6 cups vegetable broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup Parmesan cheese

Instructions

1. 1

   Prepare the vegetables: wash and chop the green beans into 1-inch pieces, dice the zucchini, peel and slice the carrots, and peel and cube the potatoes. Dice the tomatoes.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

3. 3

   Add the diced tomatoes to the pot and cook for 5 minutes until they soften.

4. 4

   Pour in 6 cups of vegetable broth and bring to a boil. Add the potatoes, carrots, and green beans. Reduce heat to a simmer and cook for 10 minutes.

5. 5

   After 10 minutes, add the zucchini and pasta to the pot. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Continue to simmer for an additional 10-12 minutes, or until the pasta is al dente.

6. 6

   While the soup is cooking, prepare the pistou: in a blender, combine 1 cup of fresh basil leaves, 2 cloves of garlic, and a pinch of salt. Blend while slowly adding 1/4 cup of olive oil until smooth.

7. 7

   Once the soup is ready, stir in the pistou and cook for an additional 2 minutes to heat through.

8. 8

   Serve hot, garnished with additional basil and a sprinkle of grated Parmesan cheese if desired.