Categories  

                

Soups and Stews


- 500 g (18 oz.) kidney beans
- Fresh White Bean or White Kidney Beans
- String Beans, strings removed
- or flat Green beans
- Small zucchini
- Carrots
- Onions
- Potatoes
- Small fresh yellow and green beans
- Salt and pepper
- Vermicelli or small shell pasta
Pistou
- Ripe tomatoes, peeled
- 5 or 6 cloves of garlic
- A bunch of basil (500 ml / 2 cups)
- Parmesan
- Olive oil

1.Prepare the vegetables: peel and dice the vegetables; shell the beans as necessary;
2.place all the vegetables into a pot; cover with cold water; bring to a boil;
3.reduce the heat; season with salt and pepper; cover and simmer for 1 hour;
4.add a handful of pasta; continue cooking until everything is tender;
5.meanwhile prepare the pistou (see recipe below); add 2 or 3 tbsp. of pistou at the end of the cooking time and serve immediately in a tureen, passing more pistou and grated Parmesan separately if desired.

Unrated