Vegetable Soup with Pistou

Always in the mood for this soup, I mix it up in the summer,and add summer vegetables,sweet peas, summer onions, and even fresh corn, yes in the summer, I love a nice bowl of soup the pistou makes it a summery treat. Summer basil from my garden, makes it fantastic!
Easy to make and serve, your friends and family will love it , I promise.

here you go...happy cooking!
1 large onion, chopped
6 garlic cloves, minced
1/3 cup olive oil

1 pound small red-skinned potatoes, quartered

2 large carrots, peeled, cut into 1 " cubes

1 lb. Kale~ cut into ribbons

2 medium zucchini, cut into 1" cubes

1 15 oz. can diced tomatoes in juice

1 15 oz.can of cannelli beans
1 15 oz can of kidney beans

6 fresh thyme sprigs

1 bay leaf

1 cup thin spaghetti broken into inch pieces

10 cups vegetable stock

*skinny store bought bread sticks are the perfect visual compliment to this presentation.

Using a heavy pot sauté onion and garlic until transparent.
Add vegetables, and sauté for 3 minutes. Add tomatoes and beans and stock. Add thyme and bay leaf. Simmer over low heat for about 2 hours. Add the pasta for 10 minutes, and serve with a dollop of the pistou on top of each serving.


3 garlic cloves

3 cups (packed) fresh basil leaves
½ teaspoon salt
1/4 cup olive oil

1 cup grated Parmesan cheese

Finely chop garlic in processor. Add basil and 1/2 teaspoon salt. Process until basil is finely chopped, scraping down sides of bowl occasionally. With machine running, gradually blend in oil. Add cheese; process to blend well. Transfer to bowl. *Can be made 2 days ahead , store in a sealed container and refrigerate.

Place soup in white bowls with a dollop of the pistou on top, serve with a bread stick placed across the top of the bowl.