Yield: 8 servings
|1¼ pounds||Sorted uncooked red kidney beans, rinsed|
|1 ounce||Sorted uncooked great northern beans, rinsed|
|½ cup||Each diced onion and sliced celery|
|6 ounces||Pared potato, 1/4-inch cubes|
|4 smalls||Plum tomatoes, peeled, seeded, diced|
|¾ cup||Each sliced carrots and zucchini|
|½ cup||Diagonally sliced green beans|
|2 tablespoons||Tomato paste|
|2 \N||Bay leaves|
|3 ounces||Uncooked small macaroni (ditalini, elbows)|
|1 cup||Fresh basil leaves|
|1 tablespoon||Hot water|
|4 teaspoons||Olive oil|
|2 \N||Garlic cloves, minced|
|1 ounce||Grated Parmesan cheese|
SOUP: In 4-quart saucepan combine beans; add water and bring to a boil. Reduce heat to low , add onion and celery, and simmer for 30 minutes. Add remaining ingredients for soup except macaroni and simmer until vegetables and beans are tender, about 45 to 60 minutes.
Add macaroni, stir, and cook for about 5 minutes.
PISTOU: While macaroni is cooking, combine all ingredients for pistou except cheese in blender container. Process until smooth, scraping down sides of container as necessary. Transfer to small bowl and stir in cheese.
TO SERVE: Remove and discard bay leaves from soup. Spoon pistou evenly into 8 soup bowls, then ladle soup evenly over pistou. Serve immediately.
Makes 8 servings of 1 cup each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.