B K Witch's Soupe Provencal Au Pistou

• 2 tablespoons olive oil
• 4 large carrots (chopped)
• 2 medium yellow onions (chopped)
• 4 celery ribs (chopped)
• 12 lb fresh green beans (snapped into 1/2-inch pieces)
• 2 zucchini (halved lengthwise, then sliced thinly crosswise)
• 1 cup fresh mushrooms (sliced)
• 2 teaspoons salt (divided in half)
• 12 teaspoon fresh ground black pepper
• 1 lb yellow potato (peeled and diced into 1/2 dice)
• 1 (15 ounce) can diced tomatoes (undrained)
• 3 ounces tomato paste
• 1 quart chicken stock
• 12 teaspoon onion powder
• 12 teaspoon garlic powder
• 3 cups water
• 1 cup frozen baby peas
• 1 (15 ounce) can cannellini beans (drained)
• 12 cup shell pasta (the tiny ones)
• 3 garlic cloves
• 2 sun-dried tomatoes (oil packed)
• 1 cup fresh basil leaf
• 14 teaspoon salt
• 3 tablespoons olive oil

1. In a large soup pot, heat 2 tablespoons olive oil over med-low heat.
2. Add the carrots, onion and celery; saute for 6 minutes.
3. Add the green beans, zucchini, the mushrooms, 1 tsp of the salt, and the black pepper.
4. Cook, stirring often, about 6 more minutes.
5. Add the potatoes, tomatoes, tomato paste, the chicken stock, the onion powder, the garlic powder, and the 3 cups water.
6. Bring just to a boil.
7. Reduce the heat and simmer for 15 minutes.
8. Add the green peas, the cannellini beans, the pasta, and the second 1 tsp of salt.
9. Continue simmering for 10 minutes longer, until the pasta, and all vegetables are tender.
10. Turn heat to low.
11. To make the pistou:.
12. Put the basil, sun-dried tomatoes, garlic, and 1/4 tsp of salt into a food processor or a blender.
13. Puree, as you slowly drizzle in the 3 tablespoons of olive oil.
14. Stir 1/4 cup of the pistou into the soup.
15. Serve the hot soup in soup bowls with a teaspoonful of the pistou topping the center of each bowl.

olive oil, carrots, yellow onions, celery, green beans, zucchini, fresh mushrooms, salt, ground black pepper, yellow potato, tomatoes, tomato paste, chicken, onion powder, garlic, water, frozen baby peas, cannellini beans, shell pasta, garlic, tomatoes, fresh basil leaf, salt, olive oil

Taken from www.food.com/recipe/b-k-witchs-soupe-provencal-au-pistou-219645 (may not work)