Vegetarian Soupe Au Pistou

Submitted by Eat Your Vegetables

"I adapted this recipe from the Vegetarian Times version."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 cups canned chick-peas, rinsed
• 5 cups vegetable broth
• 15 ounces chopped tomatoes
• 1 medium onion, chopped
• 1 tablespoon garlic, minced
• 1 bay leaf
• 1 sprig fresh thyme
• 3 medium red potatoes, cut into 1/2-inch chunks
• 1 cup carrot, sliced
• 1 cup frozen Italian flat beans
• 1⁄4 cup vermicelli (optional)
• prepared pesto sauce

directions

1. Saute onion and garlic in oil in a large soup pot. Add tomatoes, bay leaf, thyme and 5 c vegetable broth. Cover and bring to a boil.
2. Add carrots, potatoes and beans. Season with pepper, reduce heat to medium-low and simmer for 30 minutes.
3. Stir in flat beans and cook 10 minutes or until beans are tender.
4. Stir in vermicelli, if desired and cook 3 minutes more.
5. Spoon 2 T pistou in bottom of each bowl. Spoon soup over top.