Soupe au Pistou

Ingredients

• 1 cup green beans
• 1 medium zucchini
• 2 medium carrots
• 1 cup pasta
• 2 cups basil
• 1 cup olive oil
• 3 cloves garlic
• 6 cups vegetable broth
• 1 medium potato
• 2 medium tomato
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup parmesan cheese

Instructions

1. 1

   Prepare the vegetables: Trim the green beans, dice the zucchini, peel and slice the carrots, and cube the potato. Dice the tomatoes.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves (minced) and sauté for 1-2 minutes until fragrant.

3. 3

   Add the diced tomatoes, carrots, potato, and zucchini to the pot. Sauté for 5 minutes, stirring occasionally.

4. 4

   Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes.

5. 5

   Add the green beans and pasta to the pot. Season with salt and black pepper. Cook for an additional 10-12 minutes, or until the pasta is al dente and vegetables are tender.

6. 6

   While the soup is cooking, prepare the pistou: In a food processor, combine the basil, remaining olive oil, and a pinch of salt. Blend until smooth.

7. 7

   Once the soup is ready, serve hot in bowls. Swirl in a tablespoon of pistou into each bowl before serving.

8. 8

   Optional: Top with grated Parmesan cheese if desired.