French Vegetable Soup w/Garlic Pistou

Servings/Yield
4 servings
10 cups

Rating

Difficulty

Course
Main

Ingredients

2 tablespoons Olive oil
1 cup Chopped Onions
2 Leeks, Rinsed and thinly sliced
3 cloves Garlic
1.5 cups Chopped Tomatoes
1 cup White Kidney Beans (Cannellini)
1 Carrot (medium), halved lengthwise and thinly sliced
2 teaspoons Salt
1 cup Green Beans, cut into 1 inch lengths
1 Zucchini (medium), halved lengthwise and thinly sliced
1 cup Macaroni (elbow), uncooked
Pistou (aka Pesto):
4 cloves Garlic
¼ teaspoon salt
¼ cup Basil, fresh
⅓ cup Grated Parmesan Cheese
3 tablespoons Olive oil

Method

In a Dutch oven, heat the oil over low heat. Add the onions and cook, stirring occasionally, for 7 minutes, until soft. Add the leeks and garlic and cook for 2 minutes. Add the tomatoes, white beans, carrot, salt, and 10 cups of water. Heat to boiling over medium-high heat, then reduce the heat and simmer for 30 minutes. Add the green beans, zucchini, and macaroni, and simmer for 15 minutes.

Notes

I've used Pesto instead of making the Pistou and it works out fine. Sweet Hawaiian Bread goes well with this soup.