Soupe Au Pistou

• 6 cups vegetable broth
• 1 (16 ounce) can red kidney beans
• 1 (16 ounce) can diced tomatoes
• 4 small red potatoes, peeled and cut in 1/4 inch dice
• 2 zucchini, sliced
• 2 carrots, sliced
• 1 large onion, diced
• 3 small turnips, peeled and cut in 1/4 inch dice
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 (17 ounce) can corn
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 cup vermicelli, broken up
• 1 cup prepared pesto sauce
• 2 cups gouda cheese or 2 cups edam cheese, shredded

1. In a large stockpot, combine broth, undrained beans, tomatoes, potatoes, zucchini, carrots, onion, turnips, basil and thyme.
2. Cook, covered, over medium heat until all vegetables are tender, 40-50 minutes.
3. Add undrained corn, salt and pepper.
4. Reduce heat to a simmer and cook 5 minutes longer.
5. Meanwhile, in a medium saucepan filled with lightly salted boiling water, cook vermicelli until tender but still firm, 4-5 minutes; drain.
6. Add pasta to soup pot and heat through, 1-2 minutes.
7. To serve, place a dollop of pesto in bottom of each bowl.
8. Ladle on hot soup.
9. Serve with cheese on the side.

vegetable broth, red kidney beans, tomatoes, red potatoes, zucchini, carrots, onion, basil, thyme, corn, salt, pepper, vermicelli, pesto sauce, gouda cheese

Taken from www.food.com/recipe/soupe-au-pistou-249653 (may not work)