Soupe Au Pistou From Nice

• 5 cups vegetable stock
• 1 zucchini, diced
• 1 small potato, diced
• 1 shallot, chopped
• 1 carrot, diced
• 1 (8 ounce) can chopped tomatoes
• salt and pepper
• 1/2 cup thin green beans, cut in 1/2 inch lengths
• 1/2 cup frozen baby peas
• 1/2 cup pasta, small pasta shapes (for example, conchigliette, ditali or farfalline)
• 4 -6 tablespoons traditional basil-based pesto sauce (commercial or homemade)
• 1 tablespoon sun-dried tomato paste
• grated parmesan cheese (optional)

1. Place vegetable stock in a large saucepan, add zucchini through tomatoes and season with salt and pepper.
2. Bring to a boil, cover, lower heat and simmer 20 minutes.
3. Add green beans through pasta and cook about 10 minutes longer until pasta is tender.
4. Adjust seasonings if necessary.
5. Whisk together pesto and sundried tomato paste.
6. Ladle soup into 4 bowls and stir a spoonful of the pesto mixture into each.
7. Pass around grated Parmesan to be sprinkled on soup, if desired.

vegetable stock, zucchini, potato, shallot, carrot, tomatoes, salt, thin green beans, frozen baby peas, pasta, pesto sauce, tomato paste, parmesan cheese

Taken from www.food.com/recipe/soupe-au-pistou-from-nice-184537 (may not work)