Soupe au Pistou

Name: Soupe au Pistou
Ingredients: 1 cup of dried beans, 2 cups fresh shelling beans, or 2 cups of drained canned beans, or omit; 2 bay leaves; 3 tablespoons olive oil; 2 medium onions; 2 teaspoons chopped fresh thyme or 1/4 teaspoon dried; 2 carrots, diced; 2 medium zucchini, diced; 1 large potato, diced; 1 cup cut and trimmed green beans; 1 cup peas; 6 cloves of garlic, minced; 1 tablespoon sea salt; 1 cup dried pasta, any small variety (i.e. orzo, vermicelli, elbows or shells); 1 clove garlic; pinch of salt; basil from your box, just the leaves; ¼ cup olive oil; 1 small tomato, peeled, seeded and diced (optional); 1 ½ ounces parmesan cheese, grated

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Soupe au Pistou Adapted from David Lebovitz Notes from us and the author: Try to have all the vegetables diced and sliced about the same size, which makes for

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Ingredients

1 cup of dried beans, 2 cups fresh shelling beans, or 2 cups of drained canned beans, or omit
2 bay leaves
3 tablespoons olive oil
2 medium onions
2 teaspoons chopped fresh thyme or 1/4 teaspoon dried
2 carrots, diced
2 medium zucchini, diced
1 large potato, diced
1 cup cut and trimmed green beans
1 cup peas
6 cloves of garlic, minced
1 tablespoon sea salt
1 cup dried pasta, any small variety (i.e. orzo, vermicelli, elbows or shells)
1 clove garlic
pinch of salt
basil from your box, just the leaves
¼ cup olive oil
1 small tomato, peeled, seeded and diced (optional)
1 ½ ounces parmesan cheese, grated