SOUP AU PISTO

from Suzy Bogguss

For the soup:

Ingredients:	2 TBS olive oil 1 onion, chopped 3/4 lb. carrots, diced 1 (15 oz) can diced tomatoes 1 lb. potatoes, diced 1 (15 oz) can great northern or cannellini beans 2 quarts vegetable or chicken stock 9 ounces water 2 handfuls fresh green beans, chopped 2 small zucchini, diced 1/4 lb. short macaroni Salt and pepper to taste

Directions:	1. In a soup pot, sauté chopped onions until translucent. 2. Add carrots, tomatoes, potatoes, white beans, stock and water. Bring to a boil. Turn down the heat and simmer 20 minutes until vegetables are tender. 3. Add green beans, zucchini and macaroni, cook another 10 minutes.

Ingredients:

2 TBS olive oil
1 onion, chopped
3/4 lb. carrots, diced
1 (15 oz) can diced tomatoes
1 lb. potatoes, diced
1 (15 oz) can great northern or cannellini beans
2 quarts vegetable or chicken stock
9 ounces water
2 handfuls fresh green beans, chopped
2 small zucchini, diced
1/4 lb. short macaroni
Salt and pepper to taste

Directions:

1. In a soup pot, sauté chopped onions until translucent.

2. Add carrots, tomatoes, potatoes, white beans, stock and water. Bring to a boil. Turn down the heat and simmer 20 minutes until vegetables are tender.

3. Add green beans, zucchini and macaroni, cook another 10 minutes.

For the pisto:

Ingredients:	4 medium cloves garlic 25 fresh basil leaves 1 cup freshly grated Parmesan cheese 1/4 cup olive oil

Directions:	1. In a food processor or with a mortar and pestle, combine the basil, garlic, and a pinch of salt and pepper to make a puree. 2. Add the parmesan and the olive oil to make a paste. Ladle the soup into bowls and sprinkle pisto on top of soup.