Soupe au Pistou

Name: Soupe au Pistou
Ingredients: 1 tbs olive oil; 1 med onion, chopped; 1 med carrot, peeled and chopped; 1 stalk celery, chopped; 1 sm leek white part chopped; 7 x water; 1 cup chicken broth; 2 med tomatoes, peeled and chopped; 2 tsp herbs de Provence or dried thyme and oregano leaves; 2 tsp salt; 12 tsp black pepper; 1 med potato, peeled, diced tomatoes; 1 cup fresh green beans cut in 1 in pieces; 1 can 15 oz. Cannelloni beans; PISTOU; 2 cups fresh basil leaves; 1/4 cup olive oil; 2 cloves garlic, pressed or finely chopped

Photo: Jdclevenger at English Wikipedia (original text: photo by Jason Clevenger) (CC BY-SA 2.5)

A Provencal vegetable soup of onion, carrot, celery, leek, potato, green beans, and cannellini beans in broth, served with a spoonful of fresh basil-and-garlic pistou.

Directions

In a large pot, heat oil over medium heat. Add onion, carrot, celery and leek. Reduce heat to low and saute for 10 minutes. Add water, broth, tomatoes, herbs, salt and pepper. Simmer for 30 minutes. Add potato and cook for 5 minutes. Stir in green beans and cannelloni beans and cook until all vegetables are tender, about 8 minutes. Serve in bowls with a spoonful of Pistou.
FOR PISTOU: In a food processor, combine all ingredients. Process until pureed. If not using immediately, cover and refrigerate up to 5 days.

In a large pot, heat the 1 tbs olive oil over medium heat. Add the onion, carrot, celery, and leek. Reduce heat to low and saute for 10 minutes.
Add the water, chicken broth, tomatoes, herbs, salt, and pepper. Simmer for 30 minutes.
Add the potato and cook for 5 minutes.
Stir in the green beans and cannellini beans and cook until all vegetables are tender, about 8 minutes.
Serve in bowls with a spoonful of Pistou.
For the Pistou: In a food processor, combine the 2 cups fresh basil leaves, 1/4 cup olive oil, and 2 cloves garlic. Process until pureed. If not using immediately, cover and refrigerate up to 5 days.

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