B K Witch's Soupe Provencal Au Pistou

1. 1

   In a large soup pot, heat 2 tablespoons olive oil over med-low heat.

2. 2

   Add the carrots, onion and celery; saute for 6 minutes.

3. 3

   Add the green beans, zucchini, the mushrooms, 1 tsp of the salt, and the black pepper.

4. 4

   Cook, stirring often, about 6 more minutes.

5. 5

   Add the potatoes, tomatoes, tomato paste, the chicken stock, the onion powder, the garlic powder, and the 3 cups water.

6. 6

   Bring just to a boil.

7. 7

   Reduce the heat and simmer for 15 minutes.

8. 8

   Add the green peas, the cannellini beans, the pasta, and the second 1 tsp of salt.

9. 9

   Continue simmering for 10 minutes longer, until the pasta, and all vegetables are tender.

10. 10

    Turn heat to low.

11. 11

    To make the pistou:.

12. 12

    Put the basil, sun-dried tomatoes, garlic, and 1/4 tsp of salt into a food processor or a blender.

13. 13

    Puree, as you slowly drizzle in the 3 tablespoons of olive oil.

14. 14

    Stir 1/4 cup of the pistou into the soup.

15. 15

    Serve the hot soup in soup bowls with a teaspoonful of the pistou topping the center of each bowl.

* Per serving · 4 servings · Values may vary.