Name: Pistou Soup
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Vegetable broth - 3 quarts; Water - 2 cups; Fresh green beans - rinsed, trimmed, and snapped into bite-size pieces - 2 cups; Zucchini, cut into small cubes - 4; Carrots, cut into bite size pieces - 3; Potatoes, cut into bite sized pieces - 4; Basil, leaves picked from stems - 1 bunch; Garlic, minced - 10 cloves; Tomatoes, chopped - 3; Olive oil - ½ cup; Salt - 1 teaspoon; Kidney beans, drained and rinsed - 1 (15 ounce) can; White beans, drained and rinsed - 1 (15.5 ounce) can; Diced tomatoes - 1 (14.5 ounce) can; Spaghetti, broken into 2-inch pieces - 1 (8 ounce) package; Shredded Gruyere cheese - ½ cup; Grated Parmesan cheese - ½ cup

Ingredients for - Pistou Soup

1. Vegetable broth 3 quarts

2. Water 2 cups

3. Fresh green beans - rinsed, trimmed, and snapped into bite-size pieces 2 cups

4. Zucchini, cut into small cubes 4

5. Carrots, cut into bite size pieces 3

6. Potatoes, cut into bite sized pieces 4

7. Basil, leaves picked from stems 1 bunch

8. Garlic, minced 10 cloves

9. Tomatoes, chopped 3

10. Olive oil ½ cup

11. Salt 1 teaspoon

12. Kidney beans, drained and rinsed 1 (15 ounce) can

13. White beans, drained and rinsed 1 (15.5 ounce) can

14. Diced tomatoes 1 (14.5 ounce) can

15. Spaghetti, broken into 2-inch pieces 1 (8 ounce) package

16. Shredded Gruyere cheese ½ cup

17. Grated Parmesan cheese ½ cup

How to cook deliciously - Pistou Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.