Soupe Au Pistou

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 cups vegetable broth
• 1 (16 ounce) can red kidney beans
• 1 (16 ounce) can diced tomatoes
• 4 small red potatoes, peeled and cut in 1/4 inch dice
• 2 zucchini, sliced
• 2 carrots, sliced
• 1 large onion, diced
• 3 small turnips, peeled and cut in 1/4 inch dice
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 (17 ounce) can corn
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup vermicelli, broken up
• 1 cup prepared pesto sauce
• 2 cups gouda cheese or 2 cups edam cheese, shredded

Recipe

• 1 in a large stockpot, combine broth, undrained beans, tomatoes, potatoes, zucchini, carrots, onion, turnips, basil and thyme. cook, covered, over medium heat until all vegetables are tender, 40-50 minutes.
• 2 add undrained corn, salt and pepper. reduce heat to a simmer and cook 5 minutes longer.
• 3 meanwhile, in a medium saucepan filled with lightly salted boiling water, cook vermicelli until tender but still firm, 4-5 minutes; drain.
• 4 add pasta to soup pot and heat through, 1-2 minutes.
• 5 to serve, place a dollop of pesto in bottom of each bowl. ladle on hot soup. serve with cheese on the side.