Prep 15 mins
Cook 1 hr 30 mins
This recipe came from a Pennsylvania Slovak (Carpatho-Rusyn) cookbook, so it's probably not authentic French (it was listed in the Modern & Unusual section of the book which kind of indicates to me it's more of a modern faux French recipe, though there is a legacy of French influence in Slavic cooking dating back to Catherine the Great), but it is a simple and hearty, meatless soup. It was called Soupe Française in the book, but I believe it's better known as the provencal Soupe au Pistou, a vegetable soup seasoned with basil, garlic, and olive oil as this one is. Serve with crusty French bread.
- 3 quarts vegetable stock (12 cups) or 3 quarts water (12 cups)
- 1 (10 ounce) package frozen Italian cut green beans
- 1 cup cannellini beans (white kidney beans, canned or cooked)
- 1 (16 ounce) can red kidney beans
- 2 potatoes, cut into small chunks
- 4 carrots, sliced into rounds
- 4 (8 inch) zucchini, cut into chunks (unpeeled)
- 4 tomatoes, peeled, cored & chopped
- 1 cup spaghetti, broken into 4-inch pieces (uncooked)
- 2 tomatoes (insides only)
- 3⁄4-1 cup olive oil
- 6 garlic cloves, crushed
- 1 teaspoon dried basil or 1 tablespoon fresh basil
- 3⁄4 cup swiss cheese, grated (hard & sharp swiss if available)
- In a heavy pot, bring water or stock to a boil; add beans, potatoes, carrots, squash, and tomatoes, and let simmer until vegetables are crisp-tender (45 minutes).
- Add spaghetti and simmer until tender (30 minutes).
- Blend remaining ingredients, except for cheese, in a blender or food processor and add mixture to soup.
- Bring to a boil; then let boil for 15 minutes.
- Garnish with grated cheese and serve with bread.