French Soupe Au Pistou

Ingredients

• 1 1/2 lbs green beans, in 1 inch pieces
• 2 medium yellow onions, chopped
• 2 large potatoes, peeled and diced
• 3 large ripe tomatoes, chopped
• 2 1/2 quarts chicken stock or vegetable stock
• 2 cups cooked large white beans or chickpeas (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid)
• 1/2 cup vermicelli or other thin noodles, broken into small pieces
• 1 cup fresh basil leaf, firmly packed
• 1/3 cup freshly grated parmesan cheese
• 1/3 cup extra-virgin olive oil
• 2 teaspoons chopped fresh garlic

Directions

1. 1

   In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.

2. 2

   Bring to a boil, then simmer until beans and potatoes are crisp tender.

3. 3

   Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.

4. 4

   Combine the basil, cheese, oil and garlic in a blender or processor, and puree.

5. 5

   Stir this paste into the soup, bit by bit.

6. 6

   Adjust seasoning if necessary.

7. 7

   After the sauce has been added, the soup may be warmed, but not boiled.

8. 8

   Serve with hot or toasted slices of French bread.

9. 9

   To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.

10. 10

    To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.

11. 11

    For Vegetarian use vegetable broth and a vegetarian parmesan cheese.