Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1 c Cooked or drained, canned
1 sm Onion, finely chopped -red kidney beans
1/2 c Finely chopped celery 1 c Sliced zucchini
1/4 c Chopped white-part of leek 1/4 lb Green beans, ends trimmed
8 c Water -beans cut diagonally into
1 c Chopped peeled and seeded -thirds
-tomatoes 1/4 lb Tubular pasta or elbow
1/2 c Sliced carrot -marcaroni
1/2 c Diced peeled potato 1 1/2 ts Salt
Pistou (recipe follows) 1/2 ts Ground black pepper
1 c Cooked or drained, canned Finely shredded Gruyere
-white kidney beans -cheese (opt.)

1. In heavy 4-quart saucepan, heat olive oil. Add onion, celery, and
leek. Cook until onion becomes transparent. Add water, tomatoes,
carrot, and potato. Cover and cook 15 minutes. Meanwhile, prepare
Pistou (recipe follows).

2. Add white and red kidney beans, the zucchini, green beans, pasta,
salt, and pepper to vegetable mixture. Cook, uncovered, 12 minutes or
until pasta is tender.

3. To serve, ladle soup into serving bowls. Spoon some Pistou into
each bowl. Top with shredded Gruyere cheese, if desired. Serve
immediately.

Pistou: In food processor with chopping blade, process 2 C fresh basil
leaves, 2 cloves garlic, 1/4 C finely shredded Gruyere cheese, and 1/8
teaspoon salt until finely chopped. With processor blade whirling,
slowly pour in 1/4 C olive oil until mixture is well combined.
Refrigerate until ready to serve.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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