Spring Soupau Pistou

This is adapted from a Williams-Sonoma cookbook. I love the light broth scented spring vegetables and bright pesto.

YOU WILL NEED:

• • 1.5 qts chicken broth - I like Imagine Organic

  • 1 cup dried cannellini beans, soaked overnite

  • small bunch/handful broccoli rabe, fresh spinach or comparable greens

  • 1/2 pound haricots verts or green beans

  • 2 stalks celery

  • 1-2 zucchini

  • fresh basil

  • 3 oz. small pasta: orzo or orecchiette

METHOD:

Drain beans into a soup pot. Add:

• 6 cups chicken broth

Bring to a boil and simmer for 30 minutes. Meanwhile, chop:

• 1 onion

• 2 stalks celery

• 1/2 pound haricots verts or green beans, into 1" pieces

• zucchini, halved and sliced

Add vegetables to broth and simmer another 30 minutes, uncovered.

Add pasta and broccoli rabe to broth and cook until tender, 6-10 minutes (depends on variety you choose). If you choose a lighter green (such as spinach, add to the soup when the pasta is about 2 minutes from done).

Make pistou. In a food processor combine:

• 1 ounce fresh basil

• 2 cloves garlic

• 1/2 cup grated Parmesan

Add 3 T olive oil and process to combine.

Stir about 2 T of the pistou into the soup. Add salt and fresh ground pepper to taste. To serve, ladle soup into serving bowls and add a add a spoonful of pistou on top.