Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PISTOU--------------------------------
1/2 c Fresh basil leaves, packed -grated
1/4 c Olive oil 2 tb Pine nuts
1/4 c Parmesan cheese, freshly

----------------------------SOUP---------------------------------
5 c Vegetable stock or broth 1 Bay leaf
1 sm Potato, peeled, coarsely 1 1/2 ts Fresh thyme, chopped
-diced 2/3 c Cannellini (white kidney
1 sm Carrot, peeled, coarsely -beans) canned, drained
-diced 1 sm Tomato, peeled, seeded, chop
1/2 sm Onion, coarsely chopped 1 sm Zucchini, coarse chopped
1/2 Leek, thinly sliced, (white 2 oz Green beans, trimmed, cut
-and pale green parts only) -into 1/2" pieces.

For Pistou: Blend all ingredients in a food processor to a coarse
puree. Season with salt pepper. (Can be prepared ahead and stored
in fridge. Cover with a thin layer of oil and cover tightly. Pour off
oil before using.)

For Soup: Bring stock to a boil in a large saucepan. Add potato,
carrot, onion, leek, bay leaf, and thyme. Reduce heat and simmer
until potato is almost tender, about 10 minutes. Add cannellini,
tomato, zucchini and green beans; simmer until green beans are
tender, about 4 minutes. Season with salt pepper to taste.

Ladle soup into bowls and top with a dollop of pistou.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delious Voyage of
Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95

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