Vegetarian Soupe Au Pistou |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I adapted this recipe from the Vegetarian Times version. Ingredients:
2 cups canned chick-peas, rinsed |
5 cups vegetable broth |
15 ounces chopped tomatoes |
1 medium onion, chopped |
1 tablespoon garlic, minced |
1 bay leaf |
1 sprig fresh thyme |
3 medium red potatoes, cut into 1/2-inch chunks |
1 cup carrot, sliced |
1 cup frozen italian flat beans |
1/4 cup vermicelli (optional) |
prepared pesto sauce |
Directions:
1. Saute onion and garlic in oil in a large soup pot. Add tomatoes, bay leaf, thyme and 5 c vegetable broth. Cover and bring to a boil.
2. Add carrots, potatoes and beans. Season with pepper, reduce heat to medium-low and simmer for 30 minutes.
3. Stir in flat beans and cook 10 minutes or until beans are tender.
4. Stir in vermicelli, if desired and cook 3 minutes more.
5. Spoon 2 T pistou in bottom of each bowl. Spoon soup over top.
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