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White Bean Soupe au Pistou Recipe

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This recipe for White Bean Soupe au Pistou is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. olive oil
1 1/2 cups thinly sliced zucchini
2 cans (15.5 oz) great northern beans, drained
3 cups chicken broth
1 (14.5 oz) diced tomatoes with garlic & onions, drained
1 cup 1-inch pieces of vermicelli
2 tbsp. pesto
Directions:
Directions:
Place the olive oil in a 4 quart sauce pan and heat over medium-high heat. Add the zucchini and cook, stirring constantly until the slices are soft and begin to brown around the edges, 3 to 4 minutes. Add the beans, chicken broth, and tomatoes and stir. Season with pepper to taste.

Bring to a boil, then reduce the heat to low, cover the pan, and let simmer until flavors blend, about 15 minutes. Stir in the vermicelli pieces and 1 tbsp of the pesto. Cover the pan and let simmer until the vermicelli is al dente, 4 to 5 minutes longer.

Ladle the soup into serving bowls and garnish each serving with some of the remaining 1 tbsp of pesto.

 

 

 

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