Soupe Au Pistou (Provencal Vegetable Soup With Pesto) Recipe - Food.com

Name: Soupe Au Pistou (Provencal Vegetable Soup With Pesto) Recipe - Food.com
Ingredients: 4 medium carrots, peeled and chopped; 3 medium boiling potatoes, peeled and chopped (Yukon Gold); 2 medium onions, chopped; 1 1/2 cups chopped canned tomatoes; 2 medium zucchini, chopped; 8 cups water; salt; fresh ground pepper; 2 cups cooked cannellini beans (drained canned are ok); 1 cup small shell pasta (ditalini or elbows); 1 1/2 cups fresh basil leaves, washed and well dried; 1 cup fresh flat leaf parsley, washed and well dried; 3 garlic cloves, peeled; coarse sea salt or kosher salt; 1/3 cup extra-virgin olive oil

"In 'The French Slow Cooker' by Michele Scicolone..."

INGREDIENTS

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4 medium carrots, peeled and chopped

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3 medium boiling potatoes, peeled and chopped (Yukon Gold)

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2 medium onions, chopped

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1 1/2 cups chopped canned tomatoes

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2 medium zucchini, chopped

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8 cups water

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salt

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fresh ground pepper

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2 cups cooked cannellini beans (drained canned are ok)

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1 cup small shell pasta (ditalini or elbows)

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1 1/2 cups fresh basil leaves, washed and well dried

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1 cup fresh flat leaf parsley, washed and well dried

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3 garlic cloves, peeled

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coarse sea salt or kosher salt

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1/3 cup extra-virgin olive oil

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