Soupe au Pistou

Ingredients

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

Instructions

1. 1

   Prepare the vegetables: Chop the green beans into 1-inch pieces, dice the zucchini, and chop the tomatoes. Finely chop the onion, carrots, and celery.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.

3. 3

   Add the green beans, zucchini, and tomatoes to the pot. Stir well and cook for another 5 minutes.

4. 4

   Pour in 6 cups of vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.

5. 5

   While the soup is simmering, prepare the pistou: In a blender, combine 2 cups of fresh basil, 3 cloves of garlic, and 1/4 cup of olive oil. Blend until smooth and set aside.

6. 6

   After 15 minutes, add 1 cup of pasta to the soup and continue to simmer for an additional 10-12 minutes, or until the pasta is al dente.

7. 7

   Season the soup with 1 teaspoon of salt and 1 teaspoon of black pepper. Stir well.

8. 8

   Remove the pot from heat and stir in the prepared pistou until well combined.

9. 9

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