Vegetarian Soupe Au Pistou

• 2 cups canned chick-peas, rinsed
• 5 cups vegetable broth
• 15 ounces chopped tomatoes
• 1 medium onion, chopped
• 1 tablespoon garlic, minced
• 1 bay leaf
• 1 sprig fresh thyme
• 3 medium red potatoes, cut into 1/2-inch chunks
• 1 cup carrot, sliced
• 1 cup frozen Italian flat beans
• 14 cup vermicelli (optional)
• prepared pesto sauce

1. Saute onion and garlic in oil in a large soup pot.
2. Add tomatoes, bay leaf, thyme and 5 c vegetable broth.
3. Cover and bring to a boil.
4. Add carrots, potatoes and beans.
5. Season with pepper, reduce heat to medium-low and simmer for 30 minutes.
6. Stir in flat beans and cook 10 minutes or until beans are tender.
7. Stir in vermicelli, if desired and cook 3 minutes more.
8. Spoon 2 T pistou in bottom of each bowl.
9. Spoon soup over top.

chickpeas, vegetable broth, tomatoes, onion, garlic, bay leaf, thyme, red potatoes, carrot, frozen italian, vermicelli, pesto sauce

Taken from www.food.com/recipe/vegetarian-soupe-au-pistou-340972 (may not work)