Soupe Au Pistou

• 6 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 1 zucchini (about 1/2 pound), quartered lengthwise, cut crosswise into thin slices
• 1/4 pound green beans, cut into 1-inch lengths
• 2 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 1 pound boiling potatoes, peeled and cut into 1/2-inch dice
• 1 1/2 cups drained canned diced tomatoes (one 15-ounce can)
• 1 quart canned low-sodium chicken broth or homemade stock
• 3 cups water
• 1 cup drained and rinsed canned white beans, preferably cannellini
• 1/2 cup elbow macaroni or other small pasta
• 3 small cloves garlic, peeled
• 1 cup loosely packed basil leaves

1. In a large pot, heat 2 tablespoons of the oil over moderately low heat. Add the onion and carrots and cook, stirring occasionally, until the onions are translucent, about 5 minutes. 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.
2. Add the potatoes, tomatoes, broth, and water and bring to a boil. Reduce the heat and simmer 15 minutes. 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. Remove from the heat.
3. 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. Serve the soup topped with the remaining pistou.
4. 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 spatlese wine, preferably halbtrocken (on the dry side).

olive oil, onion, carrots, zucchini, green beans, salt, freshground black pepper, boiling potatoes, tomatoes, chicken broth, water, white beans, elbow macaroni, garlic, basil

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