Pistou

• 2 carrots
• 1 lb potatoes
• 1/2 cup fresh and frozen peas
• 1.5 cups green beans
• 1 cup zucchini
• 2 tbs olive oil
• 1 garlic clove crushed
• 1 large onion - finely chopped
• 12 cups veggie stock
• bouquet of: 2 parsley sprigs, 1 bay leaf & 1 stock celery
• 3/4 cup small pasta
• 1 large tomato peeled, seeded and diced
• shaved parm cheese
• pesto sauce

1. cut carrots in half and then dice
2. cut potatoes in quarters then slice. Leave in bowl of water to keep from browning.
3. Trip beans and cut in 1 inch pieces.
4. Cut Zucchini in half then slice
5. Heat oil in lg. casserole pan.
6. add garlic and cook 2 minutes-stirring
7. add onion and cook 2 minutes
8. add carrots and potatoes - stir 30 seconds
9. Pour veggie stock in and boil.
10. partially cover and simmer for 8 minutes.
11. Stir in peas, beans, zucchini, bouquet, and pasta
12. Season and cook for 4 minutes.
13. Bowl and add pesto and parm...Serve.

carrots, potatoes, peas, green beans, zucchini, olive oil, garlic, onion, veggie stock, bouquet of, pasta, tomato, parm cheese, pesto sauce

Taken from www.epicurious.com/recipes/member/views/pistou-50163587 (may not work)