Soupe au Pistou

Ingredients

• 1 cup basil leaves loosely packed
• 1.5 cups canned tomatoes diced canned drained (one 15-ounce can)
• 2  carrots chopped
• 1 quart chicken broth low-sodium homemade canned
• 0.5 cup elbow macaroni 
• 3 small cloves garlic peeled
• 0.3 pound green beans cut into 1-inch lengths
• 0.3 teaspoon fresh-ground pepper black
• 6 tablespoons olive oil 
• 1 large onion chopped
• 1 pound potatoes boiling peeled cut into 1/2-inch dice
• 2 teaspoons salt 
• 3 cups water 
• 0.5 pound zucchini quartered thin

Equipment

• food processor
• pot
• blender

Directions

1. In a large pot, heat 2 tablespoons of the oil over moderately low heat.
2. Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Add the zucchini, green beans, 3/4 teaspoon of the salt, and the pepper and cook, stirring occasionally, until the vegetables start to soften, about 5 minutes longer.
4. Add the potatoes, tomatoes, broth, and water and bring to a boil. Reduce the heat and simmer 15 minutes.
5. Add the beans, pasta, and 1 teaspoon of the salt. Continue simmering until the vegetables are tender and the pasta is cooked through, about 10 minutes longer.
6. Remove from the heat.
7. Meanwhile, in a blender or food processor, puree the garlic, basil, and the remaining 4 tablespoons oil and 1/4 teaspoon salt. Stir 1/4 cup of this pistou into the soup.
8. Serve the soup topped with the remaining pistou.
9. Wine Recommendation: A good German riesling will cut through the richness of the soup and refresh your palate with its lively flavor. Try a kabinett or sptlese wine, preferably halbtrocken (on the dry side).