Soupe Au Pistou
|1 pounddry white beans|
|1/4 pounddry kidney beans|
|8 cupschicken broth|
|salt,; to taste|
|pepper,; to taste|
|1/4 poundgreen beans; fresh, cut in 1/2 inch pieces|
|3 largepotatoes; diced|
|3 smallzucchinis; diced|
|2 carrots, sliced|
|3 largegarlic cloves|
|1/3 cupfresh basil|
|1/4 cupfreshly grated parmesan cheese|
|1/3 cupolive oil|
|2 ouncesangel hair pasta; broken into 1 inch lengths|
|freshly; grated parmesan cheese|
Soupe Au Pistou Preparation
Soak dry beans overnight. Drain.
Place beans in a heavy kettle. Add the broth, salt pepper and vegetables. Simmer gently for at least an hour, until the beans are very tender.
While the soup is cooking, drop the garlic cloves , one at a time in a food processor.
Add the basil and the cheese.
Add olive oil in a stream until mixture is thick and creamy.
Stir spaghetti into finished soup and simmer 10 minutes longer.
Stir in garlic and cheese paste and serve at once.
Pass extra grated cheese.
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