Ingredients
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1 large onion, peeled and chopped
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2 medium carrots, peeled and chopeed
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2 celery ribs, trimmed and chopped
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6 -7 cups vegetable broth
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1 cup lima beans (canned or frozen) or 1 cup garbanzo beans (canned or frozen)
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2 medium potatoes, peeled and chopped
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2 small zucchini, trimmed and chopped
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2 tomatoes, cored, seeded and chopped
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1 cup pasta, broken into pieces (small like ditalini, capellini)
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1/2 cup freshly grated parmesan cheese
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6 -8 garlic cloves, peeled
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2 cups fresh basil leaves, washed
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1 tablespoon extra virgin olive oil
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Instructions
- Put onion, carrots, celery and potatoes in a large saucepan with broth to cover by at least 2 inches. Bring to a boil and simmer, stirring occasionally, for 15 minutes, adding a little more water if necessary.
- When vegetables are just about tender, add beans, zucchini and tomatoes and simmer for another 20 minutes or so.
- Meanwhile, combine garlic, basil, olive oil and tomato or tomato paste in a blender or food processor and process until pasty. Season with salt and pepper.
- About 10 minutes before the vegetables are done, add pasta to soup and cook until tender but not mushy; season again. Serve soup and pass pistou and parmesan at the table.