Pistou Soup

• 2 tablespoons extra-virgin olive oil
• 2 carrots, halved lengthwise and thinly sliced
• 1 medium onion, chopped
• 2 to 3 cloves garlic, chopped
• 2 tablespoons tomato paste
• Kosher salt and freshly ground pepper
• 1/4 pound green or yellow wax beans
• 1 small zucchini or yellow summer squash
• 1 15 -ounce can white beans or chickpeas, drained and rinsed
• 1/2 cup broken spaghetti or other small pasta
• 3/4 cup store-bought pesto
• Grated parmesan cheese and crusty bread, for serving (optional)

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the carrots and onion and cook, stirring constantly, until the onion is lightly browned, about 5 minutes.
3. Add the garlic, tomato paste and 1 tablespoon salt and cook 1 more minute.
4. Add 7 cups water, cover and bring to a boil.
5. Uncover, reduce the heat and simmer 5 minutes.
6. Season with salt and pepper.
7. Meanwhile, trim the green beans and zucchini and cut into 1/2-inch pieces.
8. Stir into the prepared broth along with the beans and spaghetti.
9. Simmer until the pasta is al dente, about 10 minutes.
10. When ready to serve, whisk 1/3 cup pesto into the soup.
11. Ladle into bowls and top with the remaining pesto.
12. Sprinkle with parmesan and serve with bread, if desired.
13. Per serving: Calories 479; Fat 30 g (Saturated 7 g); Cholesterol 15 mg; Sodium 1,922 mg; Carbohydrate 39 g; Fiber 9 g; Protein 17 g
14. Photograph by Antonis Achilleos

extravirgin olive oil, carrots, onion, garlic, tomato paste, kosher salt, green, zucchini, white beans, pasta, storebought pesto, parmesan cheese

Taken from www.foodnetwork.com/recipes/pistou-soup-recipe0.html (may not work)