Pistou (Vegetable Soup)
1 TBL olive oil
1 medium-size onion, chopped
5 C water
1 small potato, diced
2 carrots, sliced
2 stalks celery, finely sliced
2 small zucchini, sliced
6 ozs. Green beans cut up
1 oz. broken pasta
Salt and pepper to taste
3 garlic cloves
1/4 cup chopped fresh basil leaves
Salt to taste
1/2 cup freshly grated Parmesan cheese
2 medium-size tomatoes, peeled, seeded, chopped
1/4 cup olive oil
1. Heat 1-TBL oil in a large saucepan. Cook onion in oil until just beginning to color. Pour in water and bring to a boil. Add potato, carrots, celery, and bouquet garni. Simmer 10 minutes. Add zucchini, green beans, and pasta and simmer uncovered 10-15 minutes or until tender.
2. Meanwhile, to prepare pistou, pound garlic and basil in a mortar with a pestle. Season with salt. Gradually add cheese until mixture becomes a stiff paste, and then add about 1/3 of tomatoes. Continue adding cheese and tomatoes. Continue adding cheese and tomatoes alternately, then slowly work in remaining oil to make a thick sauce.
3. Remove bouquet garni from soup and season with salt and pepper.
Serve soup with pistou in a separate bowl.