Soupe Au Pistou

This is from 365 Ways to Cook Vegetarian. “Soupe au Pistou is the French counter part to Italian minestrone. Pistou is the French version of pesto. Here, a spoonful of the condiment is place at the bottom of each soup bowl to enhance the flavor of the broth. Serve this with plenty of warm, crusty bread and a green salad.”

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 6  cups vegetable broth
• 1 (16 ounce) can red kidney beans
• 1 (16 ounce) can diced tomatoes
• 4  small  red potatoes, peeled and cut in 1/4 inch dice
• 2  zucchini, sliced
• 2  carrots, sliced
• 1  large onion, diced
• 3  small turnips, peeled and cut in 1/4 inch dice
• 1  tablespoon dried basil
• 1  teaspoon dried thyme
• 1 (17 ounce) can corn
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  cup  vermicelli, broken up
• 1  cup  prepared pesto sauce
• 2  cups gouda cheese or 2  cups edam cheese, shredded

Directions

1. In a large stockpot, combine broth, undrained beans, tomatoes, potatoes, zucchini, carrots, onion, turnips, basil and thyme. Cook, covered, over medium heat until all vegetables are tender, 40-50 minutes.
2. Add undrained corn, salt and pepper. Reduce heat to a simmer and cook 5 minutes longer.
3. Meanwhile, in a medium saucepan filled with lightly salted boiling water, cook vermicelli until tender but still firm, 4-5 minutes; drain.
4. Add pasta to soup pot and heat through, 1-2 minutes.
5. To serve, place a dollop of pesto in bottom of each bowl. Ladle on hot soup. Serve with cheese on the side.