Soupe au Pistou

A hearty Provencal vegetable soup with delicious pesto.

1 (15 ounce) can white beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 onion, diced
2 leeks, chopped
3 small potatoes, diced
2 small zucchini, diced
3-4 large carrots, peeled and diced
2 tablespoons olive oil
salt & pepper to taste
6 cups vegetable broth
1 cup water
1/2 cup bite-size broken pieces of thin spaghetti (I used whole wheat but you could also use gluten-free pasta if necessary)
Pistou
5 garlic cloves
1/2 cup fresh basil leaves or 5 tablespoons dried basil
2 tablespoons tomato paste
1/2 cup shredded parmesan cheese*
6 tablespoons olive oil

View the full recipe at Making Thyme for Health →