Provencal Vegetable Soup With Basil

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (large)
1 lb	454g / 16oz	Ripe plum tomatoes - peeled, seeded,
		And chopped
		Salt - to taste
		Freshly-ground pepper - to taste
8 oz	227g	Green beans - cut 1/2" lengths
1 oz	28g	Zucchini - cut 1/2" cubes (large)
2 oz	56g	Boiling potatoes - peeled, and (medium)
		Cut into 1/2" cubes
1		Cannellini beans - (16 oz) - drained
1/4 cup	59ml	Broken thin pasta, such as vermicelli
1 cup	146g / 5.1oz	Coarsely-shredded Swiss cheese
		Pistou
1 cup	40g / 1.4oz	Fresh basil leaves - (packed)
3		Garlic cloves - chopped
3 tablespoons	45ml	Olive oil
		Salt - to taste
		Freshly-ground pepper - to taste

Recipe Instructions

To make soup: In a large soup pot, heat the oil over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes. Add the tomatoes and cook, stirring often, until they form a sauce, 10 to 15 minutes.

Add 6 cups water and season with salt and pepper. Increase the heat to medium-high and bring to a boil. Add the green beans, zucchini and potatoes and simmer for 10 minutes. Add the cannellini beans and 2 cups water. Add the vermicelli. Cook until all the vegetables and pasta are tender, about 5 minutes longer.

Meanwhile, to make pistou: Place the basil and garlic in a blender or food processor fitted with the metal blade and blend to a coarse paste. With the machine running, add oil to make a thick green paste. Season with salt and pepper.

To finish: Stir the pistou into the soup. Serve the soup in individual bowls, passing a bowl of Swiss cheese so each diner can add it to taste.

This recipe yields 6 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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