Soupe Au Pistou From Nice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 cups vegetable stock
• 1 zucchini, diced
• 1 small potato, diced
• 1 shallot, chopped
• 1 carrot, diced
• 1 (8 ounce) can chopped tomatoes
• salt and pepper
• 1/2 cup thin green beans, cut in 1/2 inch lengths
• 1/2 cup frozen baby peas
• 1/2 cup pasta, small pasta shapes (for example, conchigliette, ditali or farfalline)
• 4 -6 tablespoons traditional basil-based pesto sauce (commercial or homemade)
• 1 tablespoon sun-dried tomato paste
• grated parmesan cheese (optional)

Recipe

• 1 place vegetable stock in a large saucepan, add zucchini through tomatoes and season with salt and pepper.
• 2 bring to a boil, cover, lower heat and simmer 20 minutes.
• 3 add green beans through pasta and cook about 10 minutes longer until pasta is tender.
• 4 adjust seasonings if necessary.
• 5 whisk together pesto and sundried tomato paste.
• 6 ladle soup into 4 bowls and stir a spoonful of the pesto mixture into each.
• 7 pass around grated parmesan to be sprinkled on soup, if desired.