How To Make Pistou Soup

Image courtesy: tastespotting.com

Ingredients

  • 3 quarts vegetable broth
  • 2 cups water
  • 2 cups fresh green beans – rinsed, trimmed, and snapped into bite-size pieces
  • 4 zucchini, cut into small cubes
  • 3 carrots, cut into bite size pieces
  • 4 potatoes, cut into bite sized pieces
  • 1 bunch basil, leaves picked from stems
  • 10 cloves garlic, minced
  • 3 tomatoes, chopped
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 (15 ounce) can kidney beans, drained and rinsed
  • 1 (15.5 ounce) can white beans, drained and rinsed
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (8 ounce) package spaghetti, broken into 2-inch pieces
  • 1/2 cup shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese

Directions

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.