Total Time
Prep 20 mins
Cook 25 mins

From Organic Gardening magazine(1985). A lovely soup made delicious with pesto. Enjoy!

Ingredients Nutrition

  • 1 12 lbs green beans, in 1 inch pieces
  • 2 medium yellow onions, chopped
  • 2 large potatoes, peeled and diced
  • 3 large ripe tomatoes, chopped
  • 2 12 quarts chicken stock or 2 12 quarts vegetable stock
  • 2 cups cooked large white beans (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid) or 2 cups chickpeas (If using cans,with liquid. If using dry beans use 1 cup dry beans, reserve 2 cups cooking liquid)
  • 12 cup vermicelli or 12 cup other thin noodles, broken into small pieces
  • 1 cup fresh basil leaf, firmly packed
  • 13 cup freshly grated parmesan cheese
  • 13 cup extra virgin olive oil
  • 2 teaspoons chopped fresh garlic


  1. In a heavy pot (about 8-quart size), combine green beans, onions, potatoes, tomatoes and stock.
  2. Bring to a boil, then simmer until beans and potatoes are crisp tender.
  3. Add the cooked white beans with their cooking water (or liquid from cans) and vermicelli, and simmer until the vermicelli is just tender.
  4. Combine the basil, cheese, oil and garlic in a blender or processor, and puree.
  5. Stir this paste into the soup, bit by bit.
  6. Adjust seasoning if necessary.
  7. After the sauce has been added, the soup may be warmed, but not boiled.
  8. Serve with hot or toasted slices of French bread.
  9. To freeze: Prepare soup up to the point of adding pesto. Cool. Place in a rigid freezer container. Seal. Place pesto in a freezer bag. Seal. Attach to the top of the freezer container with tape. Label and freeze.
  10. To serve: Thaw in fridge. Reheat soup on stovetop until boiling. Turn down heat and add pesto to taste. Enjoy.
  11. For Vegetarian use vegetable broth and a vegetarian parmesan cheese.
Most Helpful

Delicious soup. I used chick peas and a combination of green and yellow beans.

Dreamer in Ontario February 10, 2013

I tried this recipe for "Freeze It" Tag to see how well this fares in the freezer. I loved this soup. (I love soup period.) I will be adding this one to my winter line up for sure. I think it tasted just a good coming out of the freezer as it did fresh. I used the white beans instead of the chickpeas. One tip when freezing, and this was strictly a matter of preference on my part, I did not add the pesto to the soup that I froze. I refrigerated the pesto and added it to the soup when I reheated it. I tried freezing it both ways and like I said, freezing the soup separate from the pesto was strictly a matter of preference.

~*Sue*~Chef October 07, 2007