1. In a large soup pot, heat 2 tablespoons olive oil over med-low heat. 2. Add the carrots, onion and celery; sauté for 6 minutes. 3. Add the green beans, zucchini, the mushrooms, 1 tsp of the salt, and the black pepper. 4. Cook, stirring often, about 6 more minutes. 5. Add the potatoes, tomatoes, tomato paste, the chicken stock, the onion powder, the garlic powder, and the 3 cups water. 6. Bring just to a boil. 7. Reduce the heat and simmer for 15 minutes. 8. Add the green peas, the cannellini beans, the pasta, and the second 1 tsp of salt. 9. Continue simmering for 10 minutes longer, until the pasta, and all vegetables are tender. 10. Turn heat to low. 11. To make the pistou: 12. Put the basil, sun-dried tomatoes, garlic, and 1/4 tsp of salt into a food processor or a blender. 13. Purée, as you slowly drizzle in the 3 tablespoons of olive oil. 14. Stir 1/4 cup of the pistou into the soup. 15. Serve the hot soup in soup bowls with a teaspoonful of the pistou topping the center of each bowl. ---------------------------------------------------------------------------
Nutrition
Ingredients
